This incredibly flavorful Thai fish curry recipe with flaky white fish swimming in a creamy coconut green curry broth with veggies is pure magic.

If you’ve been following along, you know we’ve been obsessed with our homemade green curry paste. We have already shared our Thai Green Curry with chicken, but we loved the flavor so much, we had to find another way to use it, and this Thai-inspired fish curry was the answer. It’s everything we hoped for and more.

It’s also really easy to make (I promise!). This saucy green curry fish is perfect for when you’re craving a light, flavorful meal, but you don’t have much time. You’ll gently simmer flaky white fish in a vibrant, aromatic coconut sauce. Then, serve the fish and lots of the creamy green curry sauce over Jasmine rice or rice noodles.

Key Ingredients

• White Fish: Choose a flaky white fish for this fish curry. Think cod, halibut, haddock, tilapia, and snapper for a tender, soft texture. Or, go with mahi mahi or sea bass for a slightly firmer texture.
• Green Curry Paste: I love using our homemade curry paste, which is bright and super herby thanks to chile peppers, garlic, lemongrass, ginger, mint, and basil. With our recipe, you have complete control over the spice level, which is a big bonus. Of course, you can still use a store-bought Thai curry paste. My favorite is from Maesri (sold in cans).
• Coconut Milk: This is a non-negotiable for a creamy curry, and full-fat coconut milk really is best. A quick tip when you’re shopping: give the can a shake. If it sounds liquidy, skip it. A can that’s not as liquidy has more of that delicious thick coconut cream inside!
• Fish Sauce: This helps to season the curry. I have two favorites in my pantry, including Red Boat and Three Crabs fish sauce.
• Vegetables: I always start by cooking some sliced shallots, and then finish the curry with a quick-cooking veggie like snow peas. Zucchini, snap peas, green beans, spinach, asparagus, or small broccoli florets are also great options.
• Lime and Fresh Herbs: To build off the fresh, herby flavor of the curry paste, I love finishing the curry with a squeeze of fresh lime juice and a handful of fresh herbs like Thai basil and mint (Italian basil works, too).
• Kaffir Lime Leaves (Optional): These are optional, but they add a lovely aromatic flavor to this curry recipe. They used to be sold in my local grocery store, but they have been harder to find recently. You can buy them online, though! If you do find them fresh, buy a bunch, then freeze them!

Find the full recipe with measurements below.

How to Make Thai Fish Curry

Tip 1: Boost store-bought paste: If you aren’t starting with our homemade green curry paste, you can boost the flavor of store-bought. Store-bought curry pastes range in flavor and spice level. I recommend Maesri (sold in cans). To achieve the fresh, vibrant flavor that homemade paste gives our curry, add the following along with the curry paste in step two of the recipe below: 2 teaspoons minced garlic, 2 teaspoons finely grated fresh ginger, and 2 teaspoons lemongrass paste.

Tip 2: Cook your curry paste first: Before adding the coconut milk, sauté your curry paste in some oil to bring out the flavors. I do this over medium heat and cook the paste until the color deepens a little, and it just begins to stick to the pan. This step makes a huge difference!

Tip 3: Prepare for some spice: Note! Green curry is supposed to be SPICY. It’s generally the hottest of all the Thai curries. If you are not interested in a spicy dish, you can make our homemade paste and reduce the chili peppers. Or, swap the green curry paste for yellow curry paste, which is much milder and sweeter.

Tip 4: Don’t forget the rice: This fish curry is extra saucy, so you’ll want a bed of rice or noodles to soak up all the creamy coconut sauce. Jasmine rice, brown rice, coconut rice, cilantro lime rice, or cooked rice noodles are perfect. If you’re trying to keep the carbs down, consider my favorite cauliflower rice.

More Thai Curry Recipes

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I’d happily eat this unbelievably flavorful Thai green curry recipe made with chicken, coconut milk, and veggies every week.

A great Thai curry recipe starts with a great curry paste. While our homemade green curry paste is my go-to for this recipe, I completely understand that a good store-bought option can save you a lot of time. That’s why I’ve included tips for bumping up the flavor of store-bought curry paste, guaranteeing your curry is as delicious as possible.

For more of our favorite homemade curries, explore our recipes for Thai red curry paste, Thai fish curry, our easy vegetable curry, the perfect yellow chicken curry, and my family’s favorite Indian-inspired chicken curry.

Key Ingredients

• Thai Green Curry Paste: I love using this homemade green curry paste, which you see in our photos. It’s bright and super herby thanks to the mint and basil, and you have complete control over the spice level. While authentic Thai green curry is usually quite hot, you can easily tone it down with our recipe if that’s not your style. Of course, you can still make this green chicken curry with a store-bought paste. My favorite store-bought paste is from Maesri (sold in cans). Even when I use store-bought, I love to add a little extra flavor with some fresh ginger and lemongrass. Be sure to check out my tips below the recipe!
• Garlic and Green Onions: I find these add a fresh punch of flavor to the curry, and I love the green onions because they’re so quick and easy to prep.
• Chicken Thighs: When it comes to the chicken, I always choose boneless, skinless chicken thighs. While chicken breast will work, you’ll find that chicken thighs turn out much more tender and flavorful.
• Coconut Milk: Make sure you use full-fat coconut milk (light won’t make it creamy enough). A quick tip when you’re shopping: give the can a shake. If it sounds liquidy, skip it. A can that’s not as liquidy has more of that delicious coconut cream inside!
• Fish Sauce: This helps to season the curry. I have Red Boat and Three Crabs fish sauce in my pantry.
• Veggies: Authentic green curry often has snow peas and Japanese eggplant. I like to swap the eggplant for zucchini and stir in some spinach, but you can use whatever you love.
• Lime and Green Herbs: Before you serve the curry, I recommend squeezing over some fresh lime juice and scattering over some fresh cilantro, basil and/or mint. I love Thai basil for this, but regular Italian basil will do just fine if that’s all you have on hand.
• Kaffir Lime Leaves (Optional): While it’s optional, I think kaffir lime leaves (also called makrut lime leaves) add the most lovely aromatic flavor to this curry. They used to be so easy to find at our local grocery store, but I’ve noticed they’re not nearly as common anymore (such a bummer!). You can find them sold as dried leaves online, and if you ever find them fresh, I highly recommend buying a bunch and freezing them so you’ll always have them on hand! We love them so much, we just bought a Kaffir Lime tree (I’m so excited!).

Find the full recipe with measurements below.

How to Make Our Favorite Thai Green Curry

Want to make Thai green curry like a pro, even on a weeknight? Here are our top tips for getting the most flavor and perfect results every time.

Tip 1: Start with a great curry paste. While our homemade curry paste is full of fresh flavor, you can also boost a store-bought version with a few extra aromatics. We already add extra garlic and green onion to our homemade paste, but if you’re using store-bought, I recommend also adding some finely minced fresh ginger and lemongrass paste.

Note! Green curry is supposed to be SPICY. It’s generally the hottest of all the Thai curries. If you are not interested in a spicy dish, you can also make our homemade paste and reduce the chili peppers. Or, try our yellow curry, which is intentionally mild.

Tip 2: Always cook your curry paste first. Before adding the coconut milk, sauté the curry paste in some oil to really bring out the flavors. I do this over medium heat and cook the paste until the color deepens a little and it just begins to stick to the pan. This step makes a huge difference!

Tip 3: Add your veggies towards the end. The chicken needs longer to cook than the vegetables, so give it a head start. This way, your chicken will turn out soft and tender, and your veggies will still have a little bite. If you’re adding zucchini, I like to take a moment at the beginning of the recipe to add a little color to them, then I remove them from the pan (they’ll be a little browned but still raw in the middle) and save them to add to the curry later.

Tip 4: Serve over rice or rice noodles. This curry is saucy, so you’ll want a bed of rice or noodles for soaking up all the delicious sauce. Jasmine rice, cilantro lime rice, or cooked rice noodles (like what we use for Pho) are perfect.

More Curry Recipes

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Making our Thai green curry paste recipe from scratch is easy. The vibrant green color alone is enough to make you smile, but just wait until you take a bite!

This green curry paste recipe is perfect for Thai green curry, but it also adds a herby spicy note to fish curry, chicken, and veggies. It’s bright and super herby thanks to mint and basil, and you can easily control the spice level. Thai green curry is usually pretty hot, but if that’s not your style, you can easily tone things down with our recipe. You’ll never go back to store-bought!

We love Thai curries, but store-bought curry pastes can vary a lot in flavor. That’s why we jumped at the chance to learn how to make our own, and now, after sharing three versions (red curry paste, yellow curry paste, and this green one), we’re so excited for you to join us!

Key Ingredients

• Peppers: All of the curry pastes on Inspired Taste are intended to be as close to authentic as possible while using ingredients that are typically available. For this green curry paste, which is traditionally hot and spicy, we’re using jalapeño. You can swap it for serrano or use Thai green chilies (which really pack a punch), but I find the jalapeño does the trick nicely. For a milder curry, remove all the seeds and membranes from the pepper before processing. In addition to the jalapeño, we use a mild Anaheim pepper, which adds even more fresh green flavor.
• Coriander Seeds, Garlic, Green Onion, and Ginger: These aromatics form the foundation of our curry paste, guaranteeing an absolutely irresistible flavor. For the green onions, look for ones with more green than white.
• Lemongrass Paste: Thai green curry paste is not complete without lemongrass! I love the convenience of lemongrass paste (sold in tubes), but if you’re working with fresh, check out the tips below the recipe. I also use lemongrass paste to make our sweet and sour meatballs.
• Fish Sauce and Lime: These bring everything together, adding brightness, umami, and a touch of saltiness. While many curry paste recipes use dried shrimp or shrimp paste, fish sauce is a great alternative that’s much easier to find (if vegetarian, omit the fish sauce). I have Red Boat and Three Crabs fish sauce in my pantry.
• Brown Sugar and Sesame Oil: We don’t use a lot, but a little bit of sugar and sesame oil balances the brighter, spicier ingredients like lime and peppers.
• Green Herbs: We use a powerful trio of fresh mint, basil (Thai basil is best, but Italian basil works), and cilantro. For the mint and basil, use the leaves. For the cilantro, use the stems. They add texture to the paste and a rich cilantro flavor.

Find the full recipe with measurements below.

Tips for Making the Best Green Curry Paste

Tip 1: Adjust the heat to your taste. We swap traditional Thai chilies for more common jalapeños. You can, of course, use Thai chilies if you have them, but our recipe guarantees a delicious green curry no matter what.

• For a milder curry, remove the seeds and white membrane.
• For a spicy curry paste, use one jalapeño with the seeds left in.
• For an authentic and very hot curry, increase to two jalapeños or add one to two Thai green chilies (those little green chilies really pack a punch!).

Tip 2: Blend until almost smooth. I use my food processor and let it run, scraping down the sides every so often, until I have an almost smooth paste. A blender works really well, too (and might even get you an even smoother paste). Just keep blending until it looks similar to our photos.

Tip 3: Using your homemade green curry paste. The most common use for this is with coconut milk to make a classic green curry. I use 4 to 6 tablespoons for one 13.5-ounce can of full-fat coconut milk, but you can adjust this to your liking. Whatever you do, make sure you quickly cook the curry paste in a bit of oil before adding the coconut milk. This quick step “blooms” the spices and aromatics, releasing their full flavor. If you don’t use it for curries, get creative! It adds a fresh, spicy flavor to mayonnaise, meatballs, butter, fish, chicken, and more.

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Cheesy Chicken Broccoli Curry Casserole is a great dinner idea to make with with leftover chicken or turkey! And this favorite chicken broccoli casserole with cheese and curry flavors is low in carbs and gluten-free.

PIN Chicken Broccoli Curry Casserole to try it later!

This Chicken Broccoli Curry Casserole that’s been a hit with about every one who’s tried it is a reminder that we’re heading into casserole season! I’m a huge fan of Casserole Recipes of all kinds, partly because the way they make leftovers to enjoy for another dinner later. And there’s a fun story about how this casserole recipe morphed into the version you see here.

Years ago I came across a long-forgotten recipe back in the archives that was similar to this one. I remembered how much I liked it, but that version had canned soup which I’m not using much these days. So I set out on a quest to make an updated version without using soup. It took several tries (involving both Jake and Kara) to come up with a new recipe that we considered a wow.

But when Kara and I made the Chicken Broccoli Curry Casserole you see in these photos, we absolutely loved it! We did make this into a recipe that’s more cheesy, and the updated version is also lower in carbs, and makes more servings than the old one. If you like the flavors here, I hope you’ll try this for a creamy cheesy dinner featuring chicken, broccoli, and curry flavors!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can you make Chicken Broccoli Curry Casserole with leftover chicken?

This recipe calls for chicken breasts that you cook in water or stock with seasonings, but if you have leftover rotisserie chicken or leftover turkey you can use 4-5 cups of leftover chicken or turkey.

Do you have to use both sweet and hot curry powder?

I love making this with a blend of sweet and hot curry powder. Use any combination of sweet and hot curry powder you prefer, or only one type if that’s what you have. Any curry powder you like the flavor of will be good in this recipe, but I do love Penzey’s sweet and hot curry powders.

How to adapt this recipe to your own taste:

We used a moderate amount of curry powder when we updated the recipe hoping that Kara’s kids would eat it, but if you’re a big curry fan, you can use more. And if the indulgent amount of cheese we used seems like too much for you, this will definitely be good with less cheese.

How low in carbs is this Cheesy Chicken Broccoli Curry Casserole?

This tasty casserole that includes both chicken and a vegetable has only 11 net carbs per serving and 37 grams of protein! 

How to Make Cheesy Chicken Broccoli Curry Casserole:

(Scroll down for complete printable recipe including nutritional information.)

1. Poach chicken breasts in water or broth with some poultry seasoning and thyme, then shred the chicken apart. (You can also use 4-5 cups leftover rotisserie chicken or leftover turkey.)
2. Cut broccoli into bite-sized pieces and cook in the microwave until it’s barely tender-crisp. (Drain it after cooking if it seems wet.)
3. Whisk together mayo, sour cream, lemon juice, sweet curry powder, and hot curry powder.
4. Then mix in the grated cheese and Parmesan.
5. Preheat oven to 375F and spray a 9″ X 13″ casserole dish with non-stick spray.
6. Put shredded chicken and barely cooked broccoli into the casserole dish, stir to combine, and season to taste with salt and fresh-ground black pepper.
7. Use a rubber scraper to spread the cheesy curry topping over the chicken and broccoli and top with more grated cheese.
8. Bake the Chicken Broccoli Curry Casserole at 375F for 35-40 minutes, or until it’s nicely browned and bubbling hot.
9. Serve hot and enjoy!

Make it a Low-Carb Meal:

You could eat this casserole as a one-dish meal like I did, but if you want something more just serve with one of these side dishes:

Want more ideas for using leftover chicken or turkey?

Check out Low-Carb Leftover Turkey Recipes for more ideas using cooked turkey (or chicken!)

Weekend Food Prep:

Chicken Broccoli Curry Casserole has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cheesy Chicken Broccoli Curry Casserole is definitely a great dinner for low-carb or Keto diets. If you’re following a low-glycemic diet or the original South Beach Diet guidelines about fat, you may want to reduce the amount of cheese and use lower-fat mayo and sour cream to make this more suitable.

Find More Recipes Like This One:
Use Casserole Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This favorite recipe was posted (without a single photo) in 2005! It was updated and modified into a version without canned soup. The new cheesy casserole with chicken, broccoli, and curry flavors was last updated with more information in 2025.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

In This Post: Everything You Need For Chickpea Curry

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Chickpea Curry Video

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Ingredients For This Recipe

Brown Sugar

The perfect little bit of sweetness. The brown sugar helps offset the spiciness and makes everything just deliciously rich.

Curry Paste

This recipe uses red curry paste. Any brand will work, but I usually opt for the Thai Kitchen brand that I can find pretty easily at my local grocery store.

Coconut Milk

Please, please use full-fat coconut milk in this recipe. The perfect thickness and sauciness!

Soy Sauce

We’ve got sweetness, we’ve got richness, we’ve got spiciness, and this is where the saltiness comes in!

Chickpeas

Just one can of chickpeas – my favorite easy plant-based protein.

Spinach

I love adding spinach to this for a little bit of veg. Other veggies you could use: green beans, broccoli, cauliflower, or carrots.

Cilantro

A sprinkling of cilantro finish everything off!

Rice

Heap this delicious mixture over a mound of fluffy rice, and that’s it!

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Lindsay’s Notes

How it happened is that I asked my sister Steph what she’s been making for dinner lately, and she said, “I make that salmon recipe but I just use a can of chickpeas instead to keep it easy.” And now, if you ask me what I’m making for dinner lately, I’m going to say the exact same thing because okay wow that is very delicious and it only takes ten minutes.

STEPH FOR PRESIDENT!

This chickpea curry is, well, it’s everything. It’s cozy, it’s pantry-friendly, and maybe even a little elegant? *hair toss* even though it’s super super easy? It’s comforting without being heavy, nutritious without being boring, and beautiful without being high maintenance. I’m no stranger to a delicious chickpea curry, but this one takes it to the next level.

I came into this realization too late to include it in the photos here, but serving this with a little side of pickled cucumber salad (sliced cucumbers, sliced red onion, white vinegar, olive oil, salt, and sugar) is *chef’s kiss* SOS perfection. (I also love this little cucumber salad with these beef skewers. SO GOOD.)

With or without the cucumber salad, I can definitely say that swooping the wooden spoon leisurely through that luscious sauce, piling the saucy goodness of chickpeas and spinach over steaming rice, and then drizzling the chili crisp (affiliate link) over the whole thing… it’s definitely a living-my-best-life type moment.

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Description

Amazingly creamy, saucy chickpea curry served over rice with a dollop of chili crisp and a side of cucumber salad. Ready in 20 minutes!

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1. Cook rice according to package directions.
2. Heat the avocado oil over medium heat. Add the garlic and curry paste; sauté until softened and fragrant, about 1-2 minutes.
3. Add the brown sugar, coconut milk, and soy sauce. Bring to a low simmer until thickened slightly.
4. Add chickpeas, spinach, and cilantro; cook until chickpeas are heated through and spinach is wilted. Mash the chickpeas ever so slightly with the back of a wooden spoon if you want to change up the texture and make it more creamy.
5. Taste and adjust to your liking – we often add a squeeze of lime or some extra ginger or lemongrass, but it’s really not necessary. The flavor is totally there even with the most basic ingredient list. Serve over rice with a dollop of chili crisp (affiliate link) and a side of pickled cucumber salad if you want (and I promise you do want this – see notes). Top with more cilantro, if you want! 

Notes

For the pickled cucumber salad, thinly slice 3 small cucumbers and a small chunk of red onion on a mandoline. Toss sliced cucumbers and red onion with 1 tablespoon white vinegar, 2 tablespoons avocado oil, and 1/2 teaspoon salt and 1/2 teaspoon sugar. Let them hang out for 20-30 minutes (more if you have time) and just serve with the curry! So good. My kids love these, too!

1 1/2 cups of rice will give you a bit more than you technically need – it’s 4 hearty portions or 6 regular portions. We always use this amount, though, because my girls often want to eat the rice plain, and I’d rather have a bit of extra rice instead of not enough rice!

If your sauce is too runny, this is likely because of the brand of coconut milk. Typically when I use Asian brands of coconut milk (Aroy D or Chaokoh) I do not have this issue, and the sauce consistently turns out thick and luscious and creamy, almost like a gravy. If you find yourself with a runny sauce, just whisk one tablespoon of cornstarch into one tablespoon of cold water and add it to the bubbling sauce in the pan. Within a minute or two of gentle heat, you’ll see it start to thicken up. Works like a charm.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Saute
• Cuisine: Asian-Inspired

Keywords: chickpea curry, curry recipe, vegetarian curry

Chickpea Curry: Frequently Asked Questions

What is the best kind of coconut milk to use?

The texture of the sauce will vary a bit depending on brand. I like Aroy-D or Chaokoh canned coconut milk (full fat). If you use a coconut milk that is more on the runny side and the sauce isn’t thick enough for you, you can add the cornstarch slurry as directed in the recipe notes.

Can you use light coconut milk?

Personally I prefer full-fat coconut milk for this (and most) recipes. If you do use light coconut milk, it will probably need a bit of thickener such as the cornstarch to get it creamy and saucy as pictured.

Can you use a different protein besides the chickpeas?

Yes, absolutely. I love this with just about everything – tofu, chicken, shrimp, salmon, etc. It is a magical sauce that makes everything taste amazing.

How could I add more vegetables to this?

I have added sliced bell peppers to the sauce, sautéing them first so they are nice and soft. This sauce also goes well with broccoli.

I also love serving this with a little pickled cucumber salad – instructions for that are in the recipe notes.

How do the leftovers keep?

This recipe makes for awesome leftovers. I especially like this for leftovers because the chickpeas do better in the fridge for longer than chicken or shrimp. This works great to make ahead and keep in the fridge for a week’s worth of lunches! Store it separately from the rice, or just side-by-side in individual containers.

If you can, you may want to hold off on adding the spinach until just before serving – it’s not necessary, but it would ensure that you don’t encounter any mushy or slimy spinach in your leftovers.

Can I make this vegan?

Yes! That said, all curry pastes are different in what ingredients they use (and some do have fish products in them, like fish sauce or shrimp paste), so just be sure to check your curry paste to make sure that it is vegan.

Can I make this gluten-free?

To make this gluten free, just skip the soy sauce and double-check that the curry paste is gluten-free! (Use fish sauce or coconut aminos in place of the soy sauce.)

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