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Thai Curry Fish & Grits

This is where Southern soul meets global flavor. Creamy grits lay the foundation, then get topped with tender fish bathed in a coconut curry sauce that’s sweet, savory, and just a little spicy. It’s fast, it’s comforting, and it hits every time.

Prep 10 minCook 20 minTotal 30 min1 servingsEasy0 calories
Thai Curry Fish & Grits

Directions

Silky coconut curry fish spooned over creamy, savory grits—Southern comfort meets Thai flavor in a rich, glossy, fast-cooking dish.

  1. 1.Make the grits:
  2. 2.Bring water to a boil in a saucepan. Add salt, garlic powder, and crushed red pepper flakes. Slowly whisk in grits.
  3. 3.Cook until creamy:
  4. 4.Reduce heat to low and cook for 5–7 minutes, stirring frequently until thickened.
  5. 5.Finish the grits:
  6. 6.Stir in heavy cream until smooth and creamy. Taste and adjust seasoning. Keep warm.
  7. 7.Season the fish:
  8. 8.Pat tilapia dry and season both sides with salt, black pepper, and paprika if using.
  9. 9.Sear the fish:
  10. 10.Heat olive oil in a large skillet over medium-high heat. Cook fish for 2 minutes per side until lightly golden. Remove and set aside.
  11. 11.Build the curry base:
  12. 12.In the same pan, add oil if needed. Sauté garlic and ginger for 30 seconds until fragrant.
  13. 13.Bloom the curry:
  14. 14.Stir in curry paste and cook for 1 minute to deepen the flavor.
  15. 15.Create the sauce:
  16. 16.Pour in coconut milk, broth, fish sauce (or soy), and honey. Stir and bring to a gentle simmer.
  17. 17.Simmer until glossy:
  18. 18.Cook for about 5 minutes until the sauce thickens slightly and becomes rich and creamy. Stir in lime juice.
  19. 19.Finish the fish:
  20. 20.Return fish to the pan. Spoon sauce over the fillets and simmer for 3–5 minutes until the fish flakes easily.
  21. 21.Assemble and serve:
  22. 22.Spoon creamy grits into bowls, top with curry fish, and pour extra sauce over everything.
  23. 23.Garnish:
  24. 24.Finish with cilantro, sliced chili, scallions, and a squeeze of lime.

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