Bangkok White Tea Fish Curry

Tiffany Bannworth


I craved this when I was pregnant with one of my 5 sons.


★★★★★ 1 vote

15 Min
2 Hr



  • 2
    whole fish, head on

  • 2 can(s)
    coconut milk, unsweetened
  • 1 can(s)
    coconut cream
  • 3 Tbsp
    green curry powder or paste
  • 2 bunch
  • 3
    tea bags, white tea
  • 1 tsp
    grated fresh ginger
  • 1
    kafir lime, sliced
  • 1 clove
    garlic, smashed
  • 4
    bay leaves
  • 1 tsp
    fish sauce
  • 1 bunch
    fresh sweet basil
  • 1
    anise star
  • 1 pinch
  • 1 dash(es)
    cumin seeds
  • 2
    dried indian red peppers

  • 2
    red bell peppers sliced
  • 1 can(s)
    water chestnuts
  • 1 pkg
    bean sprouts, fresh
  • 2 c
    green bean, fresh (if possible snake bean)
  • 1 can(s)
    baby corn

  • 1 pkg
    fragrant jasmine rice

How to Make Bangkok White Tea Fish Curry


  1. In a sauce pan, add all the curry ingredients are stir. Cook on low for 1 hour, covered tightly with a lid.
  2. Remove lemongrass, tea bags, limes, dried peppers, bay leaves, and anise star.
  3. In a mixing bowl combine and mix evenly all ingredients in vegetable section.
  4. In a large, ceramic casserole dish (greased), place the two whole fish and vegetables.
  5. Pour curry mixture over vegetables and fish. Tightly cover and bake at 350 degrees for one hour.
  6. About 30 minutes into baking your fish, prepare jasmine rice by boiling.
  7. Curry fish is done when fish is flaky. Serve over rice. When you serve the fish, laterally scoop the fish as to not get any bones. Then flip over fish for underside meat. You should be left with an intact fish head and skeleton.
  8. Best served with icy Thai iced tea.

Printable Recipe Card

About Bangkok White Tea Fish Curry

Course/Dish: Fish Other Main Dishes
Regional Style: Asian
Other Tag: Healthy

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