If you’re looking to bring big, bold flavors to your dinner table, this Thai Red Curry Fish Recipe delivers a delightful mix of rich coconut, tender fish, and a lively, aromatic sauce, all in under an hour. It’s one of those classic Thai dishes that feels both special enough for guests and approachable enough for a weeknight, thanks to a streamlined ingredient list and minimal prep. Each bite is a harmony of savory, tangy, and subtly spicy notes that’ll make you want to savor every last spoonful!

Thai Red Curry Fish Recipe - Recipe Image

Ingredients You’ll Need

This dish is stunningly simple yet the balance of each ingredient is what makes it shine. Fresh, flavorful basics guarantee you get the essence of Thai cuisine in every forkful, so don’t be tempted to skip or swap — each one plays a starring role in taste, texture, or color.

White fish fillets (such as cod or tilapia): Mild, flaky fish soaks up the red curry flavors without overpowering the dish.
Thai red curry paste: The heart of this Thai Red Curry Fish Recipe, infusing the sauce with its fragrant heat and depth.
Coconut milk: Lends the sauce its creamy texture and gentle sweetness, tempering the curry’s spice.
Fish sauce: Adds distinctive umami and saltiness, a signature in Thai cooking.
Brown sugar: Just a touch balances out the heat and acidity, enhancing the complexity of the sauce.
Fresh lime juice: A splash at the end brightens everything up and brings a zesty finish.
Bell peppers (red and/or yellow): For vibrant color and a satisfying crunch.
Fresh basil leaves: Thai basil is best, but regular basil works in a pinch for a sweet, peppery note.
Vegetable oil: Helps the curry paste become fragrant and melds flavors as you sauté.
Jasmine rice (for serving): Fluffy rice is essential for soaking up every bit of the luscious sauce.

How to Make Thai Red Curry Fish Recipe

Step 1: Prep Your Ingredients

Gather and cut all your ingredients before you start cooking. Slice the bell peppers into strips, chop the basil if needed, and pat your fish fillets dry with a paper towel so they sear, not steam. This quick prep will make everything flow smoothly.

Step 2: Sauté the Curry Paste

Heat the vegetable oil in a large, deep skillet or wok over medium heat. Add the red curry paste and sauté for about a minute, stirring constantly. This wakes up all those wonderful aromas, infusing the oil and setting the stage for a flavorful sauce.

Step 3: Add Coconut Milk and Simmer

Pour in your coconut milk, stirring well to fully combine it with the curry paste. Let this simmer for a few minutes, allowing the flavors to mellow and meld. The sauce should start to thicken slightly and turn a beautiful deep orange-red.

Step 4: Season and Add Veggies

Stir in the fish sauce and brown sugar, then add your sliced bell peppers. Let everything simmer gently for 3 to 4 minutes, or until the peppers are just beginning to soften but still have a bite. Taste, and adjust seasoning if necessary.

Step 5: Poach the Fish Fillets

Nestle the fish fillets gently into the bubbling sauce, making sure each piece is partly submerged. Cover and let them poach undisturbed for 6 to 8 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork. Spoon sauce over the top once or twice as it cooks.

Step 6: Finish with Lime Juice and Basil

Turn off the heat, squeeze in the fresh lime juice, and scatter over the basil leaves. Give everything a gentle stir so the bright lime and herbal freshness infuse the hot curry just before serving.

How to Serve Thai Red Curry Fish Recipe

Garnishes

A handful of extra fresh basil leaves, thinly sliced red chili, and maybe a sprinkle of crispy shallots will take this dish over the top, adding color, crunch, and that final wow factor.

Side Dishes

This Thai Red Curry Fish Recipe is classic with steamed jasmine rice, which soaks up the rich sauce beautifully. For something lighter, try pairing with a cucumber salad tossed in lime juice and fish sauce for a crisp, cooling counterpoint.

Creative Ways to Present

You can serve the curry family-style in a big bowl for everyone to dig in, or for an elegant touch, portion a fillet onto each plate with a swoosh of sauce, a heap of rice, and a flourish of fresh herbs. Mini cast iron pans or small clay pots make for a fun, bistro-inspired presentation as well!

Make Ahead and Storage

Storing Leftovers

Transfer any leftover fish and sauce into an airtight container as soon as it cools to room temperature. It’ll keep well in the fridge for up to two days. Just be gentle when reheating so the fish doesn’t break apart.

Freezing

While you can freeze the sauce on its own, fish loses some of its delicate texture after freezing and thawing. If you need to freeze, store the curry sauce separately and add freshly cooked fish when ready to serve for best results.

Reheating

Warm your Thai Red Curry Fish Recipe on the stovetop over low heat until heated through. If the sauce looks too thick, stir in a splash of coconut milk or water. Avoid stirring too vigorously to keep the fish fillets intact.

FAQs

Can I use a different type of fish in this Thai Red Curry Fish Recipe?

Absolutely! Any mild, flaky white fish works beautifully — try halibut, snapper, or even salmon if you like a richer flavor. Just adjust cooking time based on the thickness of your fillets.

How spicy is this curry?

It’s gently spicy, but you can turn up the heat by adding more red curry paste or sliced chilies to suit your taste. For milder palates, start with less paste and add more as you go.

Is there a dairy-free or gluten-free option?

This Thai Red Curry Fish Recipe is naturally dairy free, since coconut milk gives the sauce its creaminess. It’s also gluten-free as long as you check that your fish sauce and curry paste don’t contain wheat — always check the labels just to be sure!

What vegetables can I add?

You can mix in snap peas, zucchini slices, or baby corn along with the bell peppers for extra color and crunch. Just add firmer veggies earlier in the simmer so everything cooks evenly.

Can I make this curry in advance?

The flavors actually develop more if the sauce is made ahead of time! If preparing in advance, hold off on adding the fish until just before serving so it stays perfectly tender. Reheat the sauce, then gently poach the fish to finish.

Final Thoughts

Give this Thai Red Curry Fish Recipe a try the next time you crave something vibrant and comforting. With its creamy coconut sauce, tender fish, and bold spices, it’s bound to become a regular favorite in your kitchen. Enjoy every flavorful spoonful!

Thai Red Curry Fish Recipe