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    Home » Recipes » Fish and Seafood Recipes

    Thai Fish Curry

    Published: Feb 2, 2022 by Andrea

    Jump to Recipe
    thai red fish curry image optimized for pinterest

    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.

    Jump to:
    • INGREDIENT TIPS
    • DIFFERENCE BETWEEN THAI RED CURRY AND THAI GREEN CURRY
    • HOW TO MAKE THAI FISH CURRY
    • HOW TO STORE THAI CURRY
    • Recipe
    Thai Red Fish Curry in cast iron skillet, next to a white cloth with fresh ginger root, cilantro, red chili peppers and halved limes.

    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
    mussels and fish fillets on wood board with parsley and lemon, plate with scallops on white cloth on the side

    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.

    Thai Red Fish Curry in cast iron skillet, next to fresh cilantro, red chili peppers and halved limes, a small bowl with rice and black chopsticks.

    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:

    • The Easiest Vegan Pad Thai
    •  Sweet Chili Salmon Soba Noodles
    • Thai Green Curry Mussels
    • Thai Vegan Green Curry
    • Easy Thai Prawn Curry
    • Easy Salmon Pho (Vietnamese Noodle Soup)
    • Vietnamese Salmon Summer Rolls

    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!

    Don't forget to subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates

    Recipe

    Thai Red Fish Curry in cast iron skillet, next to a white cloth with fresh ginger root, cilantro, red chili peppers and halved limes, and a small bowl of rice.
    Print SaveSaved!
    4.79 from 32 votes

    Thai Fish Curry

    Prevent your screen from going dark
    This quick Thai Fish Curry is ready in 20 min and loaded with fish and veggies. It's also dairy-free and gluten-free.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Main
    Cuisine: thai
    Serving: 4
    Calories: 549kcal
    Author: Andrea Soranidis

    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
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 549kcal | Carbohydrates: 21g | Protein: 37g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 57mg | Sodium: 710mg | Potassium: 1525mg | Fiber: 6g | Sugar: 12g | Vitamin A: 13224IU | Vitamin C: 132mg | Calcium: 328mg | Iron: 6mg

    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.

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    Reader Interactions

    Comments

    1. Jesca says

      June 26, 2024 at 8:24 pm

      5 stars
      Made this with two pounds of catfish and a box of mussels and edamame instead of snow peas cause that’s just what I had. Hubby loved it, same here! Will definitely make this again.

      Reply
    2. Sutton Sheila says

      October 07, 2023 at 11:09 pm

      5 stars
      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!

      Reply
    3. Olga says

      April 01, 2023 at 9:51 am

      5 stars
      Thank you for sharing your recipe, cooked mine last night, curry turned out delicious!!!
      Xx

      Reply
    4. Kris says

      May 05, 2022 at 3:58 am

      5 stars
      This was so good! Used steel head trout for fish and added some dried red chilis after tasting. Will definitely make again.

      Reply
    5. Tamanna says

      July 29, 2021 at 8:10 am

      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..

      Reply
    6. Brett says

      May 17, 2021 at 9:22 am

      5 stars
      This recipie was deliciohs, i substituted the seafood ingredients for a carp i had caught and filleted the day before and it paired perfectly.

      Reply
    7. john zimmerman says

      October 09, 2020 at 9:54 am

      thank you as always

      Reply
    8. Farrukh says

      September 20, 2020 at 5:30 am

      5 stars
      I made it and it turned out amazing. Thanks

      Reply
    9. Melissa says

      April 19, 2020 at 1:25 pm

      5 stars
      This was AMAZING! Absolutely loved it and its on the favourites list after one cook. Thanks so much.

      Reply
    10. Jacqueline Bellefontaine (@RecipeCrumbs) says

      March 12, 2020 at 4:41 pm

      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

      Reply
    11. fashionmommywm says

      June 07, 2017 at 9:05 am

      I love Thai food, and red curry is a real fave, just not with mussels for me.

      Reply
    12. Emma Jones says

      June 07, 2017 at 8:08 am

      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

      Reply
    13. chelf says

      June 01, 2017 at 12:10 pm

      I love a good curry like nothing in the world! This looks delish and your photography is amazing!

      Reply
      • Andrea says

        June 01, 2017 at 5:26 pm

        Aww thank you so much!!!

        Reply
    14. Dr.Amrita Basu says

      June 01, 2017 at 11:57 am

      I love this Red fish curry .It's delicious and healthy too.Will be followING your tips to the T!

      Reply
      • Andrea says

        June 01, 2017 at 5:27 pm

        anything healthy and delicious has my name all over it! Thank you so much xx

        Reply
    15. Debbie says

      May 19, 2017 at 8:28 pm

      1. This meal looks beyond delicious. I'm not sure my diet would work out. 2. The images are amazing!

      Reply
    16. Catering Den Haag says

      May 17, 2017 at 11:08 am

      This looks like the perfect dish! Yum!

      Reply
    17. carol says

      May 16, 2017 at 8:09 pm

      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!

      Reply
      • Andrea says

        May 16, 2017 at 11:07 pm

        Thank you so much, Carol 🙂 Please do let me know how your curry turns out, it's always great to hear feedbacks!

        Reply
    18. Deimarys says

      May 16, 2017 at 7:23 pm

      I love the presentation and how easy you explain the whole process. Sounds a little spicy?! I would love to try it though!

      Reply
      • Andrea says

        May 16, 2017 at 11:09 pm

        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 🙂

        Reply
    19. Khushboo says

      May 16, 2017 at 4:35 am

      I love Thai food but used to think that their dishes are too complicated to make at home. Love this easy peasy recipe 🙂

      Reply
    20. Emily Lauren says

      May 16, 2017 at 3:53 am

      Wow this looks so yummy! I've never cooked with curry before, but I would love to!

      Reply
    21. Leslie M. Guzman says

      May 15, 2017 at 12:06 pm

      I couldn't even begin to dream of cooking like this. Nope. I'll just admire yours. Loops great and so delicious.

      Reply
    22. myjoyfulsource says

      May 15, 2017 at 11:36 am

      I love seafood and all types of curry!!! I am so mouth-watering with your pictures, I bet they're sooo good!!

      Reply
    23. Anosa says

      May 15, 2017 at 8:47 am

      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

      Reply
    24. Ideefixe says

      May 15, 2017 at 8:18 am

      I think I'll make a vegan version of this curry, I love coconut milk in my curries!
      Thanks for this easy recipe.

      Reply
    25. DOT says

      May 15, 2017 at 7:53 am

      Oh this looks fantastic! I havent cooked curry before but I need to give it a try one day.

      Reply
    26. alifeofauthenticity says

      May 15, 2017 at 2:32 am

      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.

      Reply
    27. Devina says

      May 15, 2017 at 2:21 am

      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!

      Reply
    28. Leigh Anne says

      May 15, 2017 at 1:33 am

      This looks like a great dish to make. I have not had any Thai food ever so I know I need to experience that.

      Reply
    29. Akamatra says

      May 14, 2017 at 4:14 pm

      Wow your photos are to die for! And the recipe is delicious! It's on for next week so wish me luck!

      Reply
      • Andrea says

        May 15, 2017 at 6:46 am

        Thank you so much! Let me know how your curry turns out 🙂

        Reply
    4.79 from 32 votes (24 ratings without comment)

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