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Thai Coconut Catfish Recipe

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Thai Coconut Catfish

Adapted from a chicken recipe on the Thai Kitchen website

From Minnie: There are so many different types of fish which are extremely tasty, nutritious and healthy, that we are really spoiled for choices.

Health experts urge us to consume more fish, and recommend a minimum of two portions of fish a week, with one portion being a white non-oily species. With so many different types of fish from which to choose, and a great number of cooking methods with which to prepare fish, it is most definitely possible to add quite a few new delicious and healthy recipe ideas to your growing repertoire.  We really enjoy using this particular recipe for several types of fish!

Suggestion:  Serve fish and mixed vegetables with Red Chili Coconut Jasmine Rice and Thai Sweet Asparagus.  It was a lovely meal and we decided we could eat this very, very often!

*This recipe also works quite well with any type of firm white fish (cod, flounder, tilapia, sole, sea bass, whiting, etc)

DISCLAIMER:  Kelli was sent a few Thai Kitchen item to review, but Minnie is more of a Thai eater, so she got to try the things out.  No money exchanged hands and any opinions are our own.

Thai Coconut Catfish Recipe

Thai Coconut Catfish Recipe

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Stir Fried Fish! Good for you and yummy, too!


  • 4 catfish fillets or any firm white fish
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 1 orange bell pepper chopped
  • 1 yellow bell pepper chopped
  • 1 green bell pepper chopped
  • 1 cup cabbage chopped
  • ½ cup celery chopped
  • 2 cloves garlic minced
  • 1 can 14 ounces Thai Kitchen® Coconut Milk
  • 1/2 teaspoon crushed red pepper flakes or to taste optional


    SEASON fish with salt and pepper. Heat oil in large skillet on medium-high heat. ADD fish; cook 3 minutes on each side or until browned. Remove fish from skillet.
    ADD onion, bell peppers, cabbage, celery, and garlic to skillet; stir fry 3 minutes or until vegetables are tender. Stir in coconut milk and red pepper flakes; simmer 5 minutes on medium heat. Return fish to skillet, spooning sauce over fish.
    COOK, uncovered, 5 minutes or until everything is thoroughly heated.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 581Total Fat: 41gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 124mgSodium: 305mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 40g

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Veronica Garrett

Wednesday 29th of February 2012

I would love to try this recipe. It is easy to make and it sounds delicious.

Michelle Tucker

Wednesday 29th of February 2012

This recipe looks great! We cook a lot with coconut milk, but have never tried seafood with it. I'll pass this along to my hubby.



Wednesday 22nd of February 2012

omg... this sounds sooo good!


Sunday 19th of February 2012

Simple ingredients - Will definitely try this one. Thanks for posting.


Sunday 19th of February 2012


We bumped into your blog and we really liked it - great recipes YUM YUM. We would like to add it to the

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