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.
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:
- 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
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
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!
Thai Fish Curry
- 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
- 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.
Other fish & seafood options:
- white fish such as cod, pollock, red snapper, mackarel
- salmon or wild salmon
- king prawns
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.