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Easy Thai Red Curry Fish Recipe

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4.1 from 8 reviews

This Easy Thai Red Curry Fish recipe features tender chunks of white fish simmered in a fragrant, spicy, and creamy red curry sauce made with coconut milk, fish sauce, palm sugar, kaffir lime or Thai basil leaves, and fresh chili. It’s a quick and flavorful dish perfect for a wholesome weeknight dinner, served over steamed jasmine rice or cauliflower rice for a lighter option.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Fish and Seasoning

  • 20 ounces skinless white fish fillets (such as cod or halibut)
  • 2 teaspoons red curry paste (for rubbing fish)

Curry Sauce

  • 1 tablespoon red curry paste (remaining from a total of 3 tablespoons)
  • 3 tablespoons vegetable oil (divided)
  • 2 cups coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar (or brown sugar), plus more to taste
  • 2 fresh kaffir lime leaves or Thai basil leaves, stem removed and finely sliced
  • 1 red chili, thinly sliced

To Serve

  • Fresh lime wedges
  • Snow peas or sugar snap peas, warmed
  • Steamed jasmine rice, brown rice, or cauliflower rice

Instructions

  1. Prepare the Fish: Cut the white fish into large, even-sized chunks. Pat dry with a paper towel, then gently rub each piece with about 2 teaspoons of red curry paste to season the fish evenly.
  2. Cook the Curry Base: Heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. When the oil is hot, add the remaining tablespoon of red curry paste and stir-fry for about 2 minutes until fragrant and fully incorporated into the oil.
  3. Simmer the Sauce: Increase the heat to medium-high and pour in half the coconut milk, all the fish sauce, and the palm sugar. Bring the mixture to a boil, then reduce heat to medium and simmer, stirring often, for about 8 minutes until the curry sauce becomes smooth and thick.
  4. Adjust the Sauce: Stir in the remaining coconut milk and mix well. Taste to check the balance of flavors — it should be spicy, salty, and slightly sweet. Add extra palm sugar or a pinch of salt as needed. Allow the sauce to come back to a gentle simmer.
  5. Cook the Fish: Nestle the prepared fish chunks into the simmering curry sauce. Cover with a lid if available to speed up the cooking. Check the fish after 5 minutes and carefully flip pieces that are not yet firm and opaque. Continue cooking for another 2 to 5 minutes, depending on thickness, until fish is cooked through.
  6. Serve: Ladle the Thai red curry fish over steamed jasmine rice or your preferred rice alternative. Top each serving with warmed snow peas, shredded kaffir lime or Thai basil leaves, sliced red chili, and a generous drizzle of fresh lime juice.

Notes

  • Use skinless white fish fillets such as cod or halibut for the best texture and flavor.
  • Adjust the sweetness and spiciness of the curry according to taste by modifying palm sugar and red chili quantities.
  • Kaffir lime leaves or Thai basil can be used interchangeably based on availability and flavor preference.
  • For a lower-calorie option, substitute steamed jasmine rice with cauliflower rice.
  • Cooking times may vary depending on the thickness of the fish pieces; watch closely to avoid overcooking.

Find it online: https://cheftinaskitchen.com/easy-thai-red-curry-fish-recipe/