Thai Fish Pie

Coconut milk and Shemin’s Thai Green Curry Paste make this dish taste delicious and look spectacular.


  • 600g Skinless, boneless fish ( e.g.salmon and haddock) cut into bite-size chunks
  • 175g approx. Raw, peeled tiger prawns
  • 100g Fresh or frozen peas
  • 400ml tin Coconut milk or light coconut milk
  • 100g Shemin’s Thai Green Curry Paste or to taste
  • Juice of ½ lime
  • 25g of Chopped basil leaves
  • Salt and freshly ground black pepper
  • 3-4 Sheets of filo pastry


1. Preheat the oven to 180°C/350°F/gas 4.
2. Toss the fish, prawns, peas and a little salt and pepper, together in a medium sized bowl and arrange the mixture in an ovenproof dish. My dish measured about 18cm wide, 6cm high and 25cm length.
3. Put the coconut milk and Shemin’s Thai Curry Paste into a pan. Stir them together well to combine and set over a high heat to bring to the boil. Reduce to simmer for two to three minutes, stirring occasionally, until reduced and thickened a little. Stir in the lime juice, basil and season to taste.
4. Pour the sauce mixture evenly over the fish. Rip the filo pastry into pieces, lightly scrunch them up and place them on top of the filling to cover. Pop into the oven to bake for 30-45 minutes, or until the fish is cooked through and the pastry is crisp and golden brown.

Note: If you want to make it ahead of time, just prepare the fish filling and pop it in the fridge. Leave the filo off until you are ready to bake it so that the pastry retains its crispness.

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