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.
Servings: 4 servings
Calories: 406kcal
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