Creamy "Cambodian" style fish curry
This Cambodian-style fish curry combines tender fish fillets with an aromatic paste of lemongrass, galangal-style ginger, turmeric and garlic, served over fluffy jasmine rice. The Thermomix grinds the fresh curry paste and simmers the coconut sauce at a controlled temperature, delivering a silky, fragrant curry with minimal effort for a quick weeknight dinner.
About this recipe
Creamy Cambodian-style fish curry Thermomix TM7 recipes bring the fragrant soul of Southeast Asian cooking straight into your kitchen. What makes this fish curry special is the freshly ground aromatic paste: lemongrass, fresh turmeric, ginger, garlic and onion are blitzed in seconds, releasing essential oils that jarred pastes simply cannot match. The all-in-one kitchen machine then simmers the coconut-based sauce at a steady temperature, so the fish stays succulent and the sauce turns silky without any stirring or watching. Meanwhile, the jasmine rice cooks to fluffy perfection alongside, meaning a complete quick weeknight dinner lands on the table from one device. If you have been searching for an authentic-tasting Asian curry recipe for your Thermomix TM7, this one delivers restaurant-quality depth with minimal washing up and maximum fragrance.
Preparation tips
- Cut the fish fillets into generous, even-sized chunks so they poach gently in the coconut sauce and stay flaky rather than falling apart; firm white fish such as cod or haddock holds its shape best in this curry.
- Taste the sauce before adding the fish and adjust the balance: a little extra fish sauce deepens the saltiness, while a squeeze of lime at the end brightens the lemongrass and turmeric flavours beautifully.
- The freshly ground paste can be made a day ahead and stored in the fridge, allowing the turmeric and ginger flavours to deepen; fry it briefly in the bowl before building the curry for extra aroma.
Recipe variations
- Vegetarian version: replace the fish fillets with firm tofu cubes and the fish sauce with soy sauce; simmer the tofu in the coconut curry sauce just until heated through so it absorbs the lemongrass and turmeric flavours.
- Festive variation: add prawns and squid rings during the final minutes of cooking for a seafood celebration curry, and garnish with fresh coriander, sliced red chilli and crispy fried shallots over the jasmine rice.
Thermomix TM7 Benefits
- Fresh grinding - The Thermomix grinds lemongrass, turmeric and ginger into a fragrant curry paste in seconds. [Multi-Function]
- Precise temperature - The TM7 simmers the coconut sauce steadily so the fish stays flaky and never overcooks. [Temperature Control]
- Built-in scale - Weigh fish sauce and coconut milk directly into the mixing bowl for balanced curry flavours. [Weighing]. [Built-in Scale]
- Hands-free simmering - The Thermomix stirs the curry automatically while the aromatics meld into a silky sauce. [Hands-Free]
- One-bowl cooking - The TM7 grinds the paste, cooks the curry and steams jasmine rice without extra pans. [Multi-Tasking]. [Multi-Function]
Ingredients
- jasmine rice
- water
- sea salt
- brown onion
- garlic cloves
- fresh ginger
- fresh lemongrass
- piece fresh turmeric
- fresh red chilli
- coconut milk