One-Pan Coconut Fish Curry

This is the kind of dish you’re going to want on rotation every week throughout winter. It’s quick and easy - a kind of toss it all in type of meal - uses just one pan and is packed with lots of nourishing ingredients. Fish is full of good heart-loving fats and green veg can provide everything from iron and calcium to fibre and even some protein. 

Enjoy this delciously creamy, super warming winter dish all by itself or serve with rice with a hearty meal - and be sure to sprinkle some fresh coriander over top if you have it!


  • 1 can (400 ml) coconut milk
  • 1 tsp grated ginger
  • 1 1/2 tbsp red curry paste 
  • 300 g white fish fillets, such as mahi mahi cut into even chunks
  • Handful green beans, ends trimmed
  • 1 small broccoli head, roughly chopped
  • 1 cup (big handful) snow peas, ends trimmed
  • 1 small zucchini, roughly chopped
  • Salt and pepper
  • 1 cup cooked organic brown or jasmine rice


  1. Preheat oven to 400°F (200°C).
  2. In a rectangular oven-safe dish, combine coconut milk, ginger and curry paste. Mix well. Add fish fillets and vegetables, pressing them gently into the curry base.
  3. Cover the dish with foil and bake about 30 minutes.
  4. Meanwhile, cook rice according to packet directions. Stir rice through curry to serve.
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