Coconut & Lime Fish Curry
NP
Inspired by Neil PerryMy Thermomix reimagining of their fish curry
My Thermomix take on a Neil Perry-style coconut fish curry — light, zingy and the fish stays whole.
This is my independent Thermomix homage to Neil Perry and the comforting appeal of fish curry. It keeps the spirit of the original inspiration, but the method is written fresh for TM6 and TM7 cooks who want clear settings and a warm, achievable result.
Ingredients
- 🧅1 onion, halved
- 🧄3 garlic cloves
- 🫚20 g ginger
- 🌼2 tbsp green curry paste
- 🫒30 g oil
- 🥛400 g coconut milk
- 💧100 g stock
- 🐟1 tbsp fish sauce
- 🍈Juice of 1 lime
- 🐟600 g firm white fish, in chunks
- 🌿Coriander, to serve
Thermomix method
- Chop onion, garlic and ginger 4 sec / speed 5. Add oil and curry paste, sauté 3 min / 120°C / speed 1.
- Add coconut milk, stock, fish sauce. Cook 6 min / 100°C / speed 2.
- Add the fish and cook 8 min / 90°C / Reverse / speed 1 — gentle, so it stays whole. Finish with lime and coriander.
Aly's tips
- Low 90°C on Reverse keeps the fish in beautiful pieces.
- Add green beans with the fish for crunch.
Questions
Which fish is best?
A firm white fish like snapper, ling or barramundi.
Is this the original Neil Perry recipe?
No. This is Chef Aly’s independent Thermomix reinterpretation inspired by Neil Perry and fish curry; it is not endorsed by or affiliated with the chef.
Want to cook this in minutes?
Every recipe here is made for the Thermomix. Get yours through me, or message me and I'll help you choose.
An independent Thermomix reinterpretation inspired by Neil Perry's fish curry. Not affiliated with, authorised by or endorsed by Neil Perry or any publisher; the method here is Chef Aly's own. Speeds, times and temperatures are a guide — always check your own Thermomix model's manual and use your judgement, especially around hot liquids and food safety. This is independent content and is not official Thermomix content.
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