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Thai Fish Curry Recipe - Wine & Dine with Jeff

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Member since 2020

Serves 2-4 | Prep Time 10 min | Cook Time 25 min

Why I Love This Recipe

Thai Fish Curry is so easy and mouth-watering curry. Fillets of fish are stew in the curry. Fresh, vibrant ingredients of cilantro, scallions, and ginger. A healthy fish recipe with rich and tangy flavors. Garnished with some fresh spinach and tangy zing by lemon juice makes it more delicious. You can serve it with your favorite rice at dinner parties or at lunch. The secret of an amazingly scrumptious Thai Curry is, the high-quality red curry paste and the fish. So let's get started, hope you like the Thai Fish Curry recipe and try someday.

Ingredients You'll Need

4 six oz pieces of haddock fish fillet (you can also use Cod and Hallibut
2 tablespoons of grapeseed oil
1/2 cup of shallots diced
1 tablespoon of finely graded ginger
3 garlic cloves minced
3 tablespoons of red curry paste
1 tablespoon of brown sugar
1 1/4 cup of coconut milk (full of fat)
1 1/4 cup of chicken stock
1 lemon grass stock pounded out cut in half
1 tablespoon of fish sauce
2 tablespoons of cilantro
3 scallions diced green parts only
Juice of 1 lime


Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not a brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.

Incorporate the curry paste with the sauteed vegetables and saute for one minute.

Stir in your wet ingredients coconut milk and chicken stock once incorporated add the brown sugar and fish sauce and simmer for 8 minutes the sauce will reduce about 1/2 cup.

Cut the root and stem off lemongrass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemongrass from the sauce.

Salt the fish fillets add them to the red curry sauce and place a lid on and simmer for 5 to 7 minutes depending on the thickness of your fish. Very important note the sauce should not be on a rolling boil just a slight simmer for poaching the fish.

In the last minute of cooking add the lime juice, cilantro, and scallions to the sauce.

Serve the Thai red curry fish on your favorite rice or saute some fresh spinach with garlic and olive oil and serve on top of the spinach.

Pairs Well With

K Pinot Gris Alsace Grand Cru Schlossberg 2015

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