This vibrant spicy Thai Red Fish Curry is ready in 20 min and loaded with fresh fish, vegetables and spices. It’s also dairy-free and gluten-free.
The secret for a GREAT Red Thai fish curry is, of course, a really good-quality red curry paste, and the best fish you can find out there.
If you live in a big city like London, you know how difficult it is to source high-quality fresh fish and seafood.
And when you do find it, prices can be pretty high, and by high I mean really really high.
**This post is sponsored by The Cornish Fishmonger. All opinions are my own as usual.**
That’s why I immediately jumped on board when The Cornish Fishmonger asked me to collaborate on this Thai Red Fish Curry recipe.
This award-winning company ethically sources the freshest possible fish from the daily fish markets on the Cornish bay area.
They make sure you get the best, the most seasonal and sustainable products.
The fish is then fully prepared to your own requirements and delivered to your door within 24h, carefully packed to keep all its freshness. I picked the Cornish Seafood Selection box, which included all sorts of seafood goodness: fresh scallops, mussels, hake fillets, trout fillets and plaice fillets.
The amount of fish & seafood you receive in your box is usually enough to feed a family of four.
Ingredients For Thai Red Fish Curry
When it comes to this fish-loaded 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 my fish curry, I used:
- trout fillets
- hake fillets
Same goes for the vegetables, you can use anything you like really. I used:
- bell pepper
- snow peas
- pak choi
- white onion
Together with the fish and veggies, you will need to add some Thai curry staples of course.
I use the following ingredients to bring my curry to life: Thai red curry paste, coconut milk, lemongrass, coriander and lime. You can also add some fresh kaffir lime leaves 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 of view ask me regularly which curry is best to use when it comes to Thai curry.
The main differences between Thai red and green curry paste is that the color and the chillies used.
Red curry is made from dried red chillies. Green curry instead, gets its signature colour from fresh green chillies, to enhance the flavour, basil, coriander and lime leaves are also added.
Red curry is less spicy than the 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 totally 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.
Once you have all your ingredients at hand, this Thai Red Fish Curry comes together very easily and all in one pot.
You may follow the traditional route and use a wok, or opt for a cast-iron skillet or a regular frying pan. In less than 30 min you’ll have a vibrant, awesomely spicy meal that’s light, loaded with veggies and packed with good fish protein.
I mean, all the good reasons to love it even more! Served with Jasmine rice on the side, this Thai Red Fish Curry makes a nourishing balanced meal, perfect for weeknights and weekends alike.
More Thai Recipes You Need To Try:
If you love Thai cuisine as much as I do, check out these other vibrant recipes on my Blog:
- The Easiest Vegan Pad Thai
- Sweet Chili Salmon Soba Noodles
- Thai Green Curry Mussels
- Thai Vegan Green Curry
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! Looking at your pictures always makes me smile *and super hungry*!
Thai Red Fish Curry
- 2 tbsp olive oil
- 1 garlic clove minced
- ½ tsp fresh ginger minced
- 1 small chilli pepper sliced
- ½ white onion
- ½ red bell pepper
- 1 medium carrot
- 1 small pak choi halved
- 60 gr fresh snow peas
- 2-1/2 tbsp Thai red curry paste
- 1 tbsp brown sugar
- 200 gr fresh hake fillet
- 1 medium trout fillet
- 5 fresh scallops
- 100 gr fresh mussels cleaned
- 1 can coconut milk
- 1 tbsp fish sauce
- ½ lemongrass
- ½ lime
- handful fresh coriander chopped
- Jasmine rice steamed, to serve
- 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.
This post was published in May 2017 and updated with more info.