Description
This Thai Red Curry Fish recipe brings together fresh fish fillets simmered in a fragrant, coconut-rich red curry sauce with a medley of vegetables and classic Thai aromatics. It’s a restaurant-quality dish made simple at home, perfect for weeknight dinners or special occasions alike.
Ingredients
Units
Scale
For the Fish:
- 500g (about 1 lb) white fish fillets (such as cod, tilapia, or snapper), cut into chunks
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Curry:
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 400 ml (1 can) coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 cup water or fish stock
- 1 bell pepper, sliced
- 1 cup snap peas or green beans, trimmed
- 1 small zucchini, sliced
- 2–3 kaffir lime leaves, torn (optional)
- 1 red chili, sliced (optional, for extra heat)
For Garnish:
- Fresh Thai basil or cilantro leaves
- Lime wedges
Instructions
- Prep the Fish: Season the fish fillets with salt and pepper. Set aside to allow the flavors to absorb while you prepare the other ingredients.
- Sauté the Curry Paste: In a large skillet or wok over medium heat, heat the vegetable oil. Add the Thai red curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
- Add Coconut Milk & Simmer: Pour in the coconut milk, stirring well to blend the curry paste. Add fish sauce, sugar, and water (or fish stock). Bring to a gentle simmer.
- Add Vegetables: Stir in the bell pepper, snap peas, and zucchini. Add kaffir lime leaves and sliced red chili if using. Cook for 3-4 minutes, until the vegetables begin to soften but still retain their color and crunch.
- Add the Fish: Gently nestle the seasoned fish chunks into the curry. Simmer for 5-7 minutes, turning once, until the fish is just cooked through and flakes easily.
- Finish and Serve: Taste the curry, adjusting seasoning with extra fish sauce or sugar if needed. Remove from heat. Garnish with fresh Thai basil or cilantro leaves and serve with steamed jasmine rice and lime wedges on the side.
Notes
- If you prefer a thinner curry, add a splash more water or fish stock.
- Use any firm white fish you prefer; salmon also works for a richer flavor.
- Make it vegetarian by swapping fish and fish sauce for tofu and soy sauce.
- Control the heat by adjusting the amount of red curry paste and fresh chili.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310
- Sugar: 4g
- Sodium: 690mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 60mg
