This quick Thai Fish Curry is ready in 20 min and loaded with fish and veggies. It's also dairy-free and gluten-free.
Thai fish curry is one of those quick meals you can whip up in no time, without planning ahead.
When I don't feel like spending too much time cooking this is one of my go-to dinner recipes.
It comes together all in one pot, and it's incredibly simple to prepare.
I can't claim this 20-minute Thai red fish curry is super traditional, but it's an easier and quicker version of traditional Thai curry.
It's also naturally gluten-free, dairy-free and nut-free.
It's totally freezer-friendly and easy to customize with your favorite fish, seafood, and vegetables.
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INGREDIENT TIPS
When it comes to this easy Thai red curry, versatility is one of the things I love more about.
You can use pretty much any fish fillet and seafood you have at hand.
For this Thai fish curry recipe, I used:
- mussels
- scallops
- trout fillets
- hake fillets
Alternatively, you can use your favourite fish and seafood.
Here are some other great fish options:
- salmon fillets
- halibut fillets
- red snapper
- cod fillets
- mackarel fillets
- king prawns
The same goes for vegetables, you can use anything you like.
Here are my go-to Thai curry vegetables:
- bell pepper
- snow peas
- pak choi
- white onion
- carrot
Together with the fish and veggies, you will need to add some Thai curry staples.
I use the following ingredients to bring my curry to life:
- Thai red curry paste
- coconut milk
- lemongrass
- coriander
- lime
You can also add some fresh kaffir lime leaves and galangal if you have them on hand.
DIFFERENCE BETWEEN THAI RED CURRY AND THAI GREEN CURRY
The red curry is the absolute star of this dish, obviously.
Many readers ask me on a regular basis which curry is best to use when it comes to Thai curry.
The main difference between Thai red curry and green curry paste is the color and the chilies used.
Red curry is made from dried red chilies. Green curry instead, gets its signature colour from fresh green chilies, to enhance the flavour, basil, coriander, and lime leaves are also added.
Red curry is less spicy than green curry, so it's the best choice if you don't like super spicy stuff.
This recipe calls for red curry paste, but you can use green curry paste if you like.
For the curry paste, you can, of course, make your own, as I often do.
If you're in a hurry, just buy a good quality Thai red curry paste from your local Asian store, or from the international aisle of a big supermarket.
HOW TO MAKE THAI FISH CURRY
Once you have all your ingredients ready, this one-pot Thai red fish curry comes together in just 20 minutes and 3 simple steps:
Step 1 – Stir-fry the veggies
Heat the oil in a skillet over medium heat, add in the vegetables and stir-fry them for about 4 minutes.
Step 2 – Add in the curry paste
Add the curry paste and sugar, and stir-fry for a further 2 minutes.
Step 3 – Add the fish
Add the fish and seafood, coconut milk, and aromatics. Cook all ingredients for a few minutes.
Turn the heat off, drizzle with lime juice, sprinkle with fresh coriander and serve with steamed rice.
In less than 30 min you'll have a vibrant meal that's light, loaded with veggies, and packed with good fish protein.
Served with Jasmine rice or basmati rice on the side, this Thai red fish curry makes a nourishing balanced meal, perfect for a quick weeknight dinner.
HOW TO STORE THAI CURRY
Transfer leftover curry into an air-tight container.
Store in the fridge for up to 2 days or in the freezer for up to 1 month.
Defrost the curry and reheat it gently in a large skillet.
MORE ASIAN-STYLE RECIPES YOU NEED TO TRY
If you love Asian cuisine as much as I do, check out these other vibrant recipes:
DID YOU MAKE THIS RECIPE?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
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Recipe
Thai Fish Curry
Ingredients
- 2 tablespoon olive oil
- 1 garlic clove, minced
- ½ teaspoon fresh ginger, minced
- 1 red chili pepper
- ½ onion
- ½ red bell pepper
- 1 carrot
- 1 pak choi, halved
- 60 g snow peas
- 2-½ tablespoon Thai red curry paste
- 1 tablespoon brown sugar
- 200 g fresh hake fillet
- 1 medium trout fillet
- 5 fresh scallops
- 100 g fresh mussels, cleaned
- 1 can coconut milk
- 1 tablespoon fish sauce
- ½ lemongrass
- ½ lime
- handful fresh coriander, chopped
- Jasmine rice, steamed, to serve
Instructions
- Finely slice the onion and carrot. Remove seeds and white filaments from the bell pepper and finely slice.
- Remove skin from both the hake and trout, cut into chunks and set aside. Also remove the coral from the scallops and set them aside.
- Heat a large wok or cast iron skillet with the olive oil over medium heat. Add in the garlic, ginger, whole chilli pepper, onion, bell pepper, carrot, pak choi and snow peas, and stir-fry for 2 minutes.
- Add in the Thai red curry paste and sugar and cook for another minute.
- Move the vegetables over the sides of the wok, and add into the center the hake and trout fillets, followed by the scallops and mussels, and stir-fry for 1 minute.
- Pour in the coconut milk and fish sauce, and add in the lemongrass. Cook for 5 minutes, then remove the lemongrass and whole chilli pepper. If it's too thick, add a splash of water, and adjust seasoning to taste.
- Remove from the heat, squeeze half lime over the curry, and sprinkle with fresh coriander on top.
- Serve immediately with steamed jasmine rice on the side.
Notes
Other fish & seafood options:
- white fish such as cod, pollock, red snapper, mackarel
- salmon or wild salmon
- king prawns
- clams
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Sutton Sheila says
The curry sauce was awesome!
I used red snapper and deep fried it. Made the curry and veggies, following the recipe and then poured to over the fish! Amazing!
Olga says
Thank you for sharing your recipe, cooked mine last night, curry turned out delicious!!!
Xx
Kris says
This was so good! Used steel head trout for fish and added some dried red chilis after tasting. Will definitely make again.
Tamanna says
I be cooking it for my dinner.I be adding tofu instead of carrot..The image of your curry is amazing i hope my one turns out like yours..
Brett says
This recipie was deliciohs, i substituted the seafood ingredients for a carp i had caught and filleted the day before and it paired perfectly.
john zimmerman says
thank you as always
Farrukh says
I made it and it turned out amazing. Thanks
Melissa says
This was AMAZING! Absolutely loved it and its on the favourites list after one cook. Thanks so much.
Jacqueline Bellefontaine (@RecipeCrumbs) says
I would really like to try this recipe. I would have to leave the mussels out as I am allergic to them but it looks delicious and I am sure it would be fine without them
fashionmommywm says
I love Thai food, and red curry is a real fave, just not with mussels for me.
Emma Jones says
This looks phenomenal! I love the colour of it and how fresh it looks. Those scallops look immense too. Definitely going to try this x
chelf says
I love a good curry like nothing in the world! This looks delish and your photography is amazing!
Andrea says
Aww thank you so much!!!
Dr.Amrita Basu says
I love this Red fish curry .It's delicious and healthy too.Will be followING your tips to the T!
Andrea says
anything healthy and delicious has my name all over it! Thank you so much xx
Debbie says
1. This meal looks beyond delicious. I'm not sure my diet would work out. 2. The images are amazing!
Catering Den Haag says
This looks like the perfect dish! Yum!
carol says
Definitely going to try this! And I loved your recipe for Vietnamese summer rolls -- I lived there last year so it was great to see this recipe!
Andrea says
Thank you so much, Carol 🙂 Please do let me know how your curry turns out, it's always great to hear feedbacks!
Deimarys says
I love the presentation and how easy you explain the whole process. Sounds a little spicy?! I would love to try it though!
Andrea says
Thank you so much! Yes, it's definitely on the spicy side, but not overwhelming, you can omit the extra chili and add a bit more coconut milk to make it milder 🙂
Khushboo says
I love Thai food but used to think that their dishes are too complicated to make at home. Love this easy peasy recipe 🙂
Emily Lauren says
Wow this looks so yummy! I've never cooked with curry before, but I would love to!
Leslie M. Guzman says
I couldn't even begin to dream of cooking like this. Nope. I'll just admire yours. Loops great and so delicious.
myjoyfulsource says
I love seafood and all types of curry!!! I am so mouth-watering with your pictures, I bet they're sooo good!!
Anosa says
You have definitely made it look so easy but I can guarantee you I would mess up somewhere lol. But I will try your recipe as I try looks real delicious
Ideefixe says
I think I'll make a vegan version of this curry, I love coconut milk in my curries!
Thanks for this easy recipe.
DOT says
Oh this looks fantastic! I havent cooked curry before but I need to give it a try one day.
alifeofauthenticity says
OMG that looks so good! I love Thai food and the red curry is one of my favorites. I would love to try this recipe, but I'm a lazy cook. Maybe when my mom comes to visit...;-) Thanks for sharing this recipe. I'm sure it's delicious.
Devina says
This looks so good! I love Thai anything and this fish curry is just right up my alley! Can't wait to give it a go!
Leigh Anne says
This looks like a great dish to make. I have not had any Thai food ever so I know I need to experience that.
Akamatra says
Wow your photos are to die for! And the recipe is delicious! It's on for next week so wish me luck!
Andrea says
Thank you so much! Let me know how your curry turns out 🙂