How to Cook Tasty Thai Red Fish Curry

Dollie Beck
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How to Cook Tasty Thai Red Fish Curry
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How to Cook Tasty Thai Red Fish Curry Delicious, fresh and tasty.

Thai Red Fish Curry. The secret for a GREAT Red Thai fish curry is, of course, a really good-quality red curry paste, and the best fish you can find out there. I love the zingy flavours of this curry. Fish such as haddock and whiting are affordable and can all be used here, so try them instead of cod - just ask your fishmonger to remove the skin and bones.

It's All Right Here On Greg's Kitchen! l hope you enjoy my recipe for Thai Red Fish Curry :).

Try our quick fish curry recipe with Thai red curry paste.

The spice level in prepared red curry pastes varies depending on the brand, so taste before using.

You can have Thai Red Fish Curry using 14 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Thai Red Fish Curry

  1. You need 600-800 g of Firm White Fish Fillets *boneless.

  2. Prepare 1-2 of Shallots *OR 1 Onion, thinly sliced.

  3. You need 1 clove of Garlic *finely chopped.

  4. You need 1 tablespoon of Canola Oil.

  5. Prepare 200 g of Vegetables of your choice *sliced.

  6. Prepare of *Suggestions: Coriander, Red Capsicum, Broccolini, Beans (blanched), Snow Peas, Sugar Snap Peas, Asian Greens, etc.

  7. It’s 1/3 cup of (about 100g) Red Thai Curry Paste.

  8. It’s of *Note: Depending on the paste, you might need only 1/4 cup or less.

  9. You need 1 (400 g) of Tin Coconut Milk.

  10. You need 1 tablespoon of Fish Sauce.

  11. It’s 4 of servings Freshly Cooked Jasmin Rice.

  12. It’s of Toasted Peanuts *coarsely chopped.

  13. You need 1 of Lime *cut into 4 wedges.

  14. You need of Coriander Leaves *optional.

This vibrant and spicy curry by The Petite Cook is a fantastic light option for a quick balanced meal.

Pour in the coconut milk and fish sauce, and add in the lemongrass.

Forget ordering takeaway and make your own Thai red curry at home.

Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce.

Thai Red Fish Curry instructions

  1. Heat Oil in a large frying pan over medium–high heat. Cook Shallots (OR Onions) and Garlic until soft, add Curry Paste and cook for 2-3 minutes. *I use this curry paste..

  2. Stir in Coconut Milk, about 1/2 cup Water, as you rinse the tin, and Fish Sauce. Bring to the boil, then reduce heat to simmer, add Vegetables and Fish. Simmer, stirring occasionally, until Fish is just cooked..

  3. Serve with Freshly Cooked Jasmine Rice, with Toasted Peanut, Lime and Coriander Leaves..

The recipe includes optional vegetables for a healthy one-pot dish.

Thai Red Curry, like most Asian curries, has a great depth of flavour.

The sauce flavour is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut milk.

It's sweet and savoury, and it is quite rich.

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning.