3. August 2026

Thai Red Curry with Fish

Here is a flavourful and aromatic Thai Red Curry with Fish. This recipe balances heat, sweetness, and umami, and works wonderfully with firm white fish fillets.

Prep time: 15 minutes | Cook time: 15 minutes | Servings: 4

Ingredients

• The Fish & Base:
  • 500g (approx. 1 lb) firm white fish fillets (such as cod, haddock, or sea bass), cut into large bite-sized chunks
  • 1 can (400ml) full-fat coconut milk
  • 2–3 tbsp Thai red curry paste (adjust to taste)
  • 1 tbsp coconut oil or vegetable oil
• Aromatics & Veggies:
  • 1 red bell pepper, thinly sliced
  • 1 cup bamboo shoots (drained) or sugar snap peas
  • 2 kaffir lime leaves (torn, optional)
  • 1 stalk lemongrass (white part only, bruised and finely chopped, or 1 tsp lemongrass paste)
  • 1 thumb-sized piece of fresh ginger, grated
• Seasoning & Finishing:
  • 1–2 tbsp fish sauce (to taste)
  • 1 tbsp coconut sugar, brown sugar, or palm sugar
  • Juice of 1 lime
• Garnish:
  • Fresh Thai basil leaves (or standard sweet basil)
  • 1 red chili, thinly sliced
  • Fresh cilantro (coriander)

Instructions

1. Sauté the Curry Paste: Heat the oil in a large skillet or wok over medium heat. Add the Thai red curry paste, grated ginger, and chopped lemongrass. Fry for about 1–2 minutes until fragrant, stirring constantly so it doesn't burn.
2. Add Coconut Milk & Aromatics: Pour in about half of the coconut milk (the thick cream part from the top of the can if separated) and stir to combine with the paste. Add the kaffir lime leaves and let it simmer for 2–3 minutes until the oil starts to separate slightly.
3. Simmer the Vegetables: Pour in the remaining coconut milk along with 2–3 tablespoons of water (or chicken/vegetable stock if you prefer a thinner sauce). Add the sliced red bell pepper and bamboo shoots (or snap peas). Simmer gently for 4–5 minutes until the vegetables begin to tenderize.
4. Cook the Fish: Season the fish chunks lightly with a pinch of salt, then gently nestle them into the simmering curry sauce. Spoon some of the liquid over the top. Cover the pan and let it simmer on low-medium heat for 4–6 minutes, or until the fish is just cooked through and flakes easily. (Be careful not to overstir once the fish is in, so the pieces hold their shape).
5. Season: Stir in the fish sauce and sugar. Taste the broth and adjust—add more fish sauce for salt/umami, sugar for sweetness, or a squeeze of lime juice for brightness.
6. Serve: Remove from heat, stir in most of the fresh basil leaves, and garnish with sliced red chili, fresh cilantro, and extra basil. Serve hot over steamed jasmine rice or coconut rice.