A gentle Thai-style fish curry made with a homemade curry paste. Ginger and turmeric help support anti-inflammatory action, nutrient-rich bone broth adds depth, and it's gentle on the stomach because it contains no garlic or chilies. It’s quick to make and also great for bento lunches.

About this recipe

This is a mild Thai-style fish curry that’s easy to eat even when your digestion is a bit weak from heat or fatigue. We (geefee team) devised this recipe because we wanted a dish that lets you enjoy the aroma of spices without being overly stimulating. Using ginger, turmeric, and bone broth makes it suitable for those who want to support their body from the inside or prioritize digestive health. When we actually made it, the spices released a gentle aroma and it turned out to have an authentically deep flavor more easily than we expected.

Ingredients (for 2 people)

  • 〈for the curry paste〉
    • dried lemongrass　approx. 1g
    • kaffir lime leaves　3 leaves (torn by hand)
    • ginger　1 piece (approx. 10g)
    • turmeric (powder)　3 teaspoons
    • cumin (ground)　2 teaspoons
    • cardamom (ground)　1/2 teaspoon
    • coriander (including stems, or ground)　1 bunch (use with stems for more aroma)
    • bone broth (to smooth the paste)　1/2 cup (approx. 120ml)
    • organic extra virgin coconut oil　1 teaspoon
  • coconut milk　200-250ml
  • bone broth　1 cup (approx. 240ml)
  • butternut squash (or pumpkin)　200g (peeled and cut into 3cm cubes)
  • zucchini　1 (cut into 3cm thick rounds)
  • white fish (e.g., tai), fillets　300g (cut into bite-sized pieces)
  • sea salt　1 teaspoon (adjust to taste)
  • lime　juice of 1/2 lime
  • cooked rice　150g (approx. 75g per serving x2)
  • cilantro leaves for garnish　as needed

How to make

  1. Make the curry paste: In a blender, combine dried lemongrass, kaffir lime leaves (remove any tough stems), ginger, turmeric, cumin, cardamom, and coriander stems. Add 1/2 cup of bone broth gradually and blend until smooth. Add the coconut oil and blend briefly to form a paste.
  2. Warm a frying pan over medium heat, add a little coconut oil (not included in the listed amounts), then add the paste from step 1 and gently heat until fragrant. Sauté over low-medium heat for 1–2 minutes, taking care not to burn it.
  3. Pour in the coconut milk and 1 cup bone broth, mix well, and then warm over medium heat. Let the sauce simmer gently without boiling.
  4. Add the butternut squash (or pumpkin) and zucchini, cover, and simmer over low-medium heat until the vegetables are tender, about 8–10 minutes. Stir occasionally and take care not to break the vegetables apart.
  5. Add the white fish, reduce to low heat, and gently cook for about 3–5 minutes. It’s done when the fish is flaky and cooked through.
  6. Add the lime juice and adjust the seasoning with sea salt. If you want some heat, add a little chopped red chili or black pepper here—but we recommend keeping it mild this time.
  7. Serve over cooked rice, garnish with cilantro leaves, and enjoy. When we made it, the lime’s brightness at the end made the dish especially easy to eat.

Nutritional & health points

This curry focuses on gentle, nourishing ingredients. Ginger and turmeric have anti-inflammatory properties and may support digestive function, making this dish suitable when you’re feeling bloated or tired. Bone broth is rich in collagen and minerals and becomes easier to absorb when made into a soup. White fish provides high-quality protein and essential fatty acids like DHA/EPA, and the medium-chain fatty acids in coconut milk are readily used for energy. Because this recipe doesn’t use garlic or chilies, it’s gentle for people with sensitive stomachs or those who dislike spicy food.

Variation tips

  • To make it vegan: swap bone broth for vegetable broth, and replace the white fish with thick-cut tofu or cooked chickpeas for a satisfying result.
  • To save time: use 1–2 tablespoons of store-bought red curry paste (choose a mild one) and mix it with your homemade paste.
  • Vegetable variations: add eggplant, bell pepper, or sweet potato for seasonal variety—add vegetables that fall apart easily later in the cooking so they don’t overcook.
  • Adjusting heat: if you want a bit more spice, add a small amount of chopped green chilies or chili flakes for a kick.
  • For more depth: stir in 1 small teaspoon of fish sauce (nam pla) at the end to boost umami—watch the salt level carefully.

Summary

This Thai-style fish curry lets you enjoy spice aromas while keeping the heat low, making it an easy, healthy dish to prepare at home. When we tried it, the effort of making the curry paste paid off in depth of flavor, and it was popular with the family. If you want to take care of your body from the inside with bone broth and turmeric, please give this recipe a try.