CategoryFish, Main Courses, Rice
This Spicy Thai Red Curry Fish is a flavorful and aromatic dish, featuring tender white fish fillets simmered in a rich red curry sauce with coconut milk, Thai basil, and vegetables. It's a perfect balance of heat, creaminess, and fresh herbs, served with steamed jasmine rice for an authentic Thai meal experience.
For the Fish and Marinade
4 white fish fillets (cod, tilapia, or sea bass)
1 tbsp lime juice
½ tsp salt
¼ tsp black pepper
1 tsp fish sauce
½ tsp turmeric powder (optional, for color)
For the Thai Red Curry Sauce
2 tbsp vegetable oil
2 tbsp Thai red curry paste
1 can (14 oz) coconut milk
1 cup fish or vegetable stock
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp palm sugar (or brown sugar)
1 tbsp fresh lime juice
1 tsp grated ginger
3 cloves garlic, minced
2 Thai red chilies, sliced (optional for extra heat)
For the Vegetables
1 red bell pepper, sliced
1 zucchini, sliced
½ cup snap peas
½ cup baby corn
1 handful Thai basil leaves
For Garnish and Serving
Fresh cilantro, chopped
Lime wedges
Red chili slices
Steamed jasmine rice
Marinate the Fish
1
- Pat the fish fillets dry and place them in a bowl.
- Rub with lime juice, salt, black pepper, fish sauce, and turmeric powder.
- Let marinate for 10-15 minutes while preparing the curry.
Cook the Thai Red Curry Sauce
2
- Heat vegetable oil in a large pan over medium heat.
- Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.
- Stir in garlic, ginger, and Thai red chilies, cooking for another 30 seconds.
- Pour in coconut milk and fish/vegetable stock, stirring to combine.
- Add soy sauce, fish sauce, palm sugar, and lime juice.
- Simmer for 5 minutes, allowing the flavors to develop.
Add the Fish and Vegetables
3
- Gently place the fish fillets into the curry sauce.
- Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
- Add bell pepper, zucchini, snap peas, and baby corn, cooking for another 5 minutes.
- Stir in Thai basil leaves in the last minute of cooking.
Serve and Enjoy
4
- Ladle the curry over steamed jasmine rice.
- Garnish with fresh cilantro, lime wedges, and red chili slices.
- Serve hot and enjoy with a side of Thai cucumber salad or spring rolls.
Pro Tips
5
- For extra flavor, grill or pan-sear the fish before adding it to the curry.
- For a milder version, reduce the amount of Thai red curry paste and omit Thai chilies.
- For a vegetarian option, substitute fish with tofu or mushrooms.
Ingredients
For the Fish and Marinade
4 white fish fillets (cod, tilapia, or sea bass)
1 tbsp lime juice
½ tsp salt
¼ tsp black pepper
1 tsp fish sauce
½ tsp turmeric powder (optional, for color)
For the Thai Red Curry Sauce
2 tbsp vegetable oil
2 tbsp Thai red curry paste
1 can (14 oz) coconut milk
1 cup fish or vegetable stock
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp palm sugar (or brown sugar)
1 tbsp fresh lime juice
1 tsp grated ginger
3 cloves garlic, minced
2 Thai red chilies, sliced (optional for extra heat)
For the Vegetables
1 red bell pepper, sliced
1 zucchini, sliced
½ cup snap peas
½ cup baby corn
1 handful Thai basil leaves
For Garnish and Serving
Fresh cilantro, chopped
Lime wedges
Red chili slices
Steamed jasmine rice
Directions
Marinate the Fish
1
- Pat the fish fillets dry and place them in a bowl.
- Rub with lime juice, salt, black pepper, fish sauce, and turmeric powder.
- Let marinate for 10-15 minutes while preparing the curry.
Cook the Thai Red Curry Sauce
2
- Heat vegetable oil in a large pan over medium heat.
- Add the Thai red curry paste and sauté for 1-2 minutes until fragrant.
- Stir in garlic, ginger, and Thai red chilies, cooking for another 30 seconds.
- Pour in coconut milk and fish/vegetable stock, stirring to combine.
- Add soy sauce, fish sauce, palm sugar, and lime juice.
- Simmer for 5 minutes, allowing the flavors to develop.
Add the Fish and Vegetables
3
- Gently place the fish fillets into the curry sauce.
- Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
- Add bell pepper, zucchini, snap peas, and baby corn, cooking for another 5 minutes.
- Stir in Thai basil leaves in the last minute of cooking.
Serve and Enjoy
4
- Ladle the curry over steamed jasmine rice.
- Garnish with fresh cilantro, lime wedges, and red chili slices.
- Serve hot and enjoy with a side of Thai cucumber salad or spring rolls.
Pro Tips
5
- For extra flavor, grill or pan-sear the fish before adding it to the curry.
- For a milder version, reduce the amount of Thai red curry paste and omit Thai chilies.
- For a vegetarian option, substitute fish with tofu or mushrooms.
Notes
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