THAI FISH FILLETS IN COCONUT CREAM by allergy cooking my way


Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

Chillies have disaccharides, so ensure you know your limit when eating them. Reduce chilli amount or increase enzyme intake when eating them.

Definitely one of my favourites, so creamy with a wonderful blend of flavours.

Serves: 4

Prep time: 15 mins

Cooking time: 15 mins


  • 400g firm white fish fillets, cut into bite size cubes
  • 2 stems of lemon grass, bruised (flatten with the back of a knife)
  • 1 red chilli
  • 2 long green chillies, finely sliced
  • 1/4 cup chopped coriander roots
  • 5 Kaffir lime leaves
  • 2cm piece of ginger, grated
  • 2 cloves garlic, crushed
  • 4 spring onions, finely sliced
  • 1 tbsp honey
  • 400mls (1 can) coconut cream
  • 1 tbsp fish sauce
  • juice of 1 lime


  • Heat oil in pan and add whole red chilli and  sliced green chillies, stir frying until browning.
  • Add lemon grass, coriander roots, Kaffir lime leaves, ginger, garlic, spring onions, honey and coconut cream and bring to the boil.
  • Simmer for 3-4 minutes and then add the fish, and simmer another 3-5 minutes, until the fish is cooked through.
  • Stir through fish sauce, lime juice and salt and pepper.
  • Remove lemon grass to serve.
  • Delicious served with cauliflower rice.


I use frozen Basa fish from my local supermarket which works well.


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