• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mama Loves to Cook

  • Recipes
  • Resources
  • Thermomix Ebooks
  • About Me
    • Contact Me
    • Work with Me
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Resources
  • Thermomix ebooks
  • About Me
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Family Dinners » Easy Thai Red Fish Curry

    Published: May 5, 2022 · Modified: May 14, 2024 by Marianne Rogerson · This post may contain affiliate links.

    Easy Thai Red Fish Curry

    • Facebook
    • Twitter
    • Flipboard
    Jump to Recipe Print Recipe

    This easy Thai Red Fish Curry recipe is bursting with delicious Thai flavours with fragrant spices and a rich creamy sauce.

    Thai Red Fish Curry in wok on table

    This Thai red curry fish is a staple recipe in my house and one of my favourite ways to cook fish.

    The combination of the rich sweetness of coconut, fragrant Thai spices and zesty citrus flavours is to die for.

    Best of all it is ready in just 30 minutes, making it a perfect quick weeknight dinner.

    Mama Loves to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com

    Ingredients

    This recipe for Thai fish curry uses the following ingredients.

    Close up of fish and vegetables in Thai red curry sauce
    • Onions
    • Garlic and ginger - the quantities may seem a lot but don't skimp on these, they add a wonderful flavour to the dish!
    • Thai red curry paste - this is where the majority of flavour from your dish is going to come from so make sure you get a good quality paste. Or make your own (my recipe coming soon!). Red curry paste is less spicy than green curry paste but if you are cooking for kids or like a milder curry you might want to add less.
    • Palm sugar - I often substitute this with brown sugar, you could also use white sugar if that is all you have.
    • Fish sauce - true, it doesn't smell very good, but fish sauce is one of the basic ingredients of Thai cooking and helps give an authentic flavour. It is very salty and so additional salt is not usually required.
    • Fresh lime juice - from a freshly squeezed lime.
    • Kaffir lime leaves - another staple in Thai cuisine, these help to add subtle layers of citrus to the dish. These can be stored in a ziploc bag in the freezer for up to a year so you don't need to buy them every time. You can substitute with a little lime zest.
    • Coconut milk - for a rich and creamy curry, go for a regular coconut milk (not light/reduced fat). You can also use coconut cream for a thicker sauce but I find this a little too rich and prefer to use coconut milk.
    • Vegetables - the vegetables I regularly use in this recipe are bell peppers, green beans and baby corn. You can add any vegetables you like or that need using up. Snow peas or sugar snap peas, broccoli or bok choy / pak choi all work well too
    • Fish - see below for recommendations on the type of fish to use.

    The Best Fish for Fish Curry

    Any firm-fleshed white fish will work well in a curry. Some options include cod, halibut, ling, snapper, barramundi, mahi mahi.

    Try to buy fish fillets that are all the same thickness so that you can cut it into even-sized pieces to ensure even cooking.

    How to make Red Thai Fish Curry

    You can whip up this Thai curry fish recipe quickly and easily. I like to make mine in a flat bottomed wok, but you can use a large saucepan or large skillet too.

    Start by cooking the onion, followed by the garlic and ginger (your kitchen will already start to smell amazing at this stage!)

    Saute onion and garlic and ginger
    Saute onion and garlic and ginger with curry paste

    Next add the red Thai curry paste and allow the spices to cook for a few minutes before stirring in the coconut milk.

    Add the sugar, fish sauce, lime juice and lime leaves to build layers of sweet, sour, salty and citrus and leave it to bubble away to allow all the flavours to develop.

    pouring coconut milk on a pan with sauté ingredients
    curry sauce with red bell pepper
    adding fish and vegetables on curry sauce

    When the curry sauce has thickened, add in the vegetables in order of cooking time required (I use green beans, followed by red bell pepper and baby corn) and then finally add in the fish.

    The fish should only take around 3-5 minutes to cook.

    Thai red fish curry on plate with rice and wok with curry.

    Sprinkle with some fresh coriander if you like and serve with some steamed jasmine rice and lime wedges.

    FAQs and Top Tips

    How to store Fish Curry

    Store any leftover fish curry in an airtight container in the fridge for up to 3 days.

    What is the best way to reheat fish curry?

    The best way to reheat leftover curry is in a saucepan or wok over a medium heat until piping hot. Avoid reheating in the microwave which can lead to uneven heating and/or rubbery fish.

    Can I freeze Thai fish curry?

    You can freeze a fish curry but it won't be as good when defrosted and reheated. A better option is to freeze any leftover sauce and then add fresh fish after defrosting and reheating the sauce.

    Can you make this ahead?

    If you want to get ahead with this fish Thai curry then I recommend making the sauce ahead of time and adding the vegetables and fish when you reheat it. Both vegetables and fish can be prepared ahead of time and kept in airtight containers in the fridge until ready to cook.

    Love curry? You might also like these recipes:

    LOOKING FOR MORE CURRY RECIPE IDEAS? TRY THESE RECIPES:

    • Leftover Chicken Curry
      Leftover Chicken Curry
    • Chicken Pumpkin Curry.
      Chicken Pumpkin Curry
    • Leftover Turkey Chili.
      Leftover Turkey Chili
    • Homemade Curry Powder.
      Homemade Curry Powder

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

    Thai red fish curry

    Easy Thai Red Fish Curry

    This easy Thai Red Fish Curry recipe is bursting with delicious Thai flavours with fragrant spices and a rich creamy sauce.
    4.80 from 15 votes
    Print Pin Rate
    Course: Family Dinners
    Cuisine: Thai
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4 servings
    Calories: 406kcal
    Author: Marianne Rogerson

    Ingredients

    • 1 tablespoon oil
    • 1 onion finely chopped
    • 3 cloves garlic crushed or finely chopped
    • ½ inch piece fresh ginger grated or finely chopped
    • 3 tablespoon Thai red curry paste
    • 400 ml can coconut milk
    • 1 tablespoon fish sauce
    • 1 teaspoon palm sugar or brown sugar
    • 1 tablespoon freshly squeezed lime juice
    • 2 Kaffir lime leaves
    • 1 red bell pepper sliced
    • 100 g 4oz green beans
    • 100 g 4oz baby corn
    • 750 g 1.5lbs white fish, cut into 2-inch cubes

    Instructions

    • Heat the oil over a medium-high heat in a wok or skillet. Add the onions and cook until soft.
    • Add the garlic and ginger and stir for another 2 minutes.
    • Add the curry paste. Stir well and cook for a few minutes.
    • Stir in the coconut milk then add the fish sauce, sugar, lime juice and kaffir lime leaves. Allow to simmer for around 10 minutes for the flavours to infuse and the sauce to thicken.
    • Add the beans and cook for 3 minutes.
    • Add the red bell pepper and baby corn and cook for a further 2 minutes.
    • Add the fish and cook for 3-5 minutes until just cooked through.
    • Sprinkle with fresh coriander and serve with jasmine rice and lime wedges on the side.

    Notes

    You can substitute with any vegetables you like or need to use up. Broccoli, snow peas or sugar snap peas and bok choy all work well.
    Any leftover curry will keep in an airtight container in the fridge for up to 3 days. It is best to be reheated on the stove top over a medium heat until heated through.

    Nutrition

    Serving: 1g | Calories: 406kcal | Carbohydrates: 32g | Protein: 18g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 873mg | Fiber: 4g | Sugar: 10g
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
    « Easy Thermomix Carbonara
    Thermomix Apple Pie »
    • Facebook
    • Twitter
    • Flipboard

    COPYRIGHT 2020 MAMA LOVES TO COOK

    Reader Interactions

    Comments

    1. Dee says

      June 15, 2023 at 1:11 am

      3 stars
      Good flavor in the curry but cooking the fish in the sauce leaves it pretty bland. I recommend pan sautéing or frying bc the fish separately and then adding it. Bright flavors!

      Reply
    2. Ray Cranfield says

      August 27, 2023 at 12:46 pm

      5 stars
      Simple and very tasty Loved it

      Reply
    3. Peggy Young says

      April 21, 2024 at 10:09 am

      5 stars
      I recently got some Thai red curry paste and didn't know what to do with it. Your recipe looked pretty easy so my daughter and I decided to give it a try today. It turned out a great success! It was very delicious and tasty! Thank you for sharing the recipe.

      Reply
    4. KJ says

      February 22, 2025 at 9:44 am

      5 stars
      Add snap peas and super thin carrot slices!

      Reply
    4.80 from 15 votes (11 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I'm Marianne and I'm a Mama who Loves to Cook! Come share in the cooking fun as I search for recipes for easy family dinners, lunch box fillers, baking, cookies, cakes and more..

    More about me →

    Connect with me!

    Easter Recipes

    • Easter Meringue Nest with mini eggs.
      Easter Meringue Nests
    • Chocolate Cornflake Easter Nests
      Chocolate Cornflake Easter Nests
    • Thermomix Hot Cross Buns.
      Thermomix Hot Cross Buns
    • Thermomix Chocolate Tart
      Thermomix Chocolate Tart

    Hi I'm Marianne and I'm a Mama who Loves to Cook! Come share in the cooking fun as I search for recipes for easy family dinners, lunch box fillers, baking, cookies, cakes and more..

    More about me →

    Connect with me!

    Easter Recipes

    • Easter Meringue Nest with mini eggs.
      Easter Meringue Nests
    • Chocolate Cornflake Easter Nests
      Chocolate Cornflake Easter Nests
    • Thermomix Hot Cross Buns.
      Thermomix Hot Cross Buns
    • Thermomix Chocolate Tart
      Thermomix Chocolate Tart

    Footer

    About Mama Loves to Cook

    Hi I'm Marianne and I'm a Mama who Loves to Cook! Come share in the cooking fun as I search for recipes for easy family dinners, lunch box fillers, baking, cookies, cakes and more. Read More…

    Web Stories

    See latest web stories here.

    My Favorites

    Thermomix TM7.
    Thermomix TM7
    Thermomix mango lassi.
    Thermomix Mango Chutney.
    Pumpkin Spice muffins.

    stay connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    Copyright © 2025 Mama Loves to Cook on the Brunch Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.