Thai Red Fish Curry

This Thai red fish curry recipe  is a quick and easy dinner dish packed with spicy, zingy flavor and made with coconut milk. It also makes for a healthy meal. Great for soup lovers! it is served over basmati or jasmine rice. 

About Thai Red Fish Curry

If you are not familiar with Thai red fish curry, it is a popular dish of Thailand, which is also famous for other dishes such as fried chicken, green curry, chicken in coconut milk, seafood, and more. It is a spicy fish curry which is usually served with rice and garnished with chili and lime leaves.

Curry has quite an interesting history!

Red Fish Curry is usually served with a combination of the following: coconut milk, basil, lemongrass, kaffir lime, galangal, cilantro, shallots, onions, garlic, red chilies, fish sauce, and coconut cream. It is said to be one of the most popular dishes in Thai cuisine.

While this authentic Thai fish curry recipe uses Cod for the fish, you can use a variety of fish in the dish. Any white fish works, and it is really good made with Red Snapper if that is available to you.    Another variation on the recipe is to make it with Salmon for a Salmon red Thai curry.

You can serve this over rice or use noodles for something more unique.

What to serve with Curry

Serve this soup or stew like dish with a good bread or salad.  Try these:

Banana Blossom Salad

Crisp Artisan Flatbread

Love curry but want something vegan? Try this Creamy Vegan Chickpea Curry.

Red Fish Curry Recipe

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Thai Red Fish Curry

Yield: 4

Follow the recipe or substitute the cod or any whitefish or salmon and use whatever vegetables you may have in your kitchen.

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Ingredients

• 8oz basmati rice, well rinsed
• 1 tbsp olive oil
• 2 shallots, finely chopped
• 3 tbsp red Thai curry paste
• 14 fl oz coconut milk
• 7 fl oz vegetable stock
• Juice of 2 limes
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 5oz sugar snap peas
• 3oz baby sweetcorn, sliced lengthways
• 4 cod fillets, approximately 20oz in total, cut into small pieces
• Handful of basil leaves
• Handful of cilantro leaves
• Sliced red chilli to serve

Instructions

1. Measure the rice in a cup and add to a saucepan with twice the amount in water.
2. Cook on a medium-high heat for about 15 minutes or until the water has been absorbed and the rice is soft. Add more water if necessary and keep a lid on throughout cooking.
3. Take off the heat, fluff up the rice with a fork and place the lid back on until you are ready to serve.
4. Whilst the rice is cooking, heat the oil in a separate saucepan, over a medium-high heat.
5. Add the shallots and cook for 3 - 4 minutes or until softened.
6. Add the red curry paste and cook for a further minute or so, making sure the shallots are well coated with the paste.
7. Pour on the coconut milk and vegetable stock and bring to a steady boil.
8. Simmer for 10 minutes.
9. Add in the lime juice, fish sauce and brown sugar.
10. Stir in the snap beans and sweetcorn and cook for a further 3 minutes.
11. Add the fish pieces and cook for 5 minutes or until the fish is just cooked.
12. Stir in some of the cilantro and basil and then ladle over bowls of the rice.
13. Garnish with more of the cilantro, basil and red chilli.
14. Serve immediately.

Nutrition Information:

Amount Per Serving: Calories: 562Total Fat: 27gSaturated Fat: 20gCholesterol: 83mgSodium: 909mgCarbohydrates: 40gFiber: 2gSugar: 4gProtein: 42g

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Last Updated on April 21, 2023 by Carleen