by Steve Phelps | July 12, 2021

How to Make Chef Steve Phelps’ Thai Green Curry Fish Dip

Gather fresh veggies and whitefish to create this creamy dip perfect for a summertime barbecue.

Fish dip sits in the center of a plate within a mason jar. Radish and cucumber slices fan around the jar. There are also carrots.
At his restaurant, chef Phelps creates fresh seafood dishes like this dip. Photography courtesy of Indigenous.

Steve Phelps, chef and owner at Indigenous, crafts dishes that are both impressive and approachable, like this Thai green curry fish dip. The simple ingredients in this creamy complement to crackers or fresh veggies is just a sample of what you’ll find at his Sarasota restaurant.

Serves 4–5


  • ½ cup onion, diced
  • ½ cup lemongrass, chopped
  • ½ cup ginger root, grated
  • 8 cloves garlic
  • 1 cup basil, chopped
  • 1 cup cilantro, chopped
  • 3 red Thai bird chiles, sliced
  • 1 jalapeno pepper, chopped
  • ⅓ cup fish sauce
  • ⅓ cup lime juice
  • ½ tbsp. curry powder
  • ½ tbsp. ground cumin
  • ½ tbsp. ground coriander
  • ½ tbsp. brown sugar

PREPARATION: Place all ingredients into a food processor and puree until as smooth as possible. Set aside.


  • 1 lb. cream cheese, softened
  • ½ cup mayonnaise
  • 4 tbsp. green curry paste 
  • 24 oz. baked whitefish (such as grouper, snapper, halibut, walleye or perch), chopped 
  • Salt and pepper

PREPARATION: Place cream cheese, mayo and curry paste into a food processor. Blend until smooth and place in a mixing bowl. Stir in fish. Season with salt and pepper.