Making homemade Thai Red Fish Curry is not tricky at all. It’s actually ridiculously easy to put together. Ready in just 20 minutes, naturally gluten-free and guaranteed to impress everyone at the dinner table!
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.
What Do You Need For Thai Red Fish Curry?
When it comes to this Thai Red Fish 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 a mix of mussels, scallops, trout and hake fillets.
Same goes for the vegetables, you can use anything you like really. I used a mix of bell pepper, snow peas, pak choi, onion and carrot.
Then I added some Thai curry staples such as red curry paste, coconut milk, lemongrass, coriander and lime.
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. 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.
Did I also mention this Thai Red Fish Curry is conveniently dairy-free and gluten-free? 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.