Thai Red Curry Fish

Praew July 10, 2023 5 Comments

4.8 / 4 Reviews

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Thai red curry fish in a clay dish with red chilies and strips of kaffir lime leaves. There's also a portion of white rice, flowers, and a small mortar and pestle.

Thai red curry fish recipe makes a quick and easy dinner that brings together delicious and authentic Thai flavors. This tasty meal combines the irresistible flavors of authentic Thai cuisine, with homemade curry paste and traditional ingredients. Complete with a side of fluffy white rice and enjoy a portion of healthy comfort food with lots of aromas.

A Thai woman presenting a clay dish with white fish covered in a red coconut curry sauce.

Table of Contents

About Thai red curry fish

This dish is one of my all-time favorites. It’s truly a mouthwatering creation, succulent pieces of fish bathing in a rich and flavorful coconut curry sauce. The coconut sauce gets infused with irresistible tastes of herbs, spices, and chilies.

Close-up of white fish fillets swimming in a coconut curry sauce with red curry paste.

And it gets even better when you prepare red fish curry with my homemade red curry paste, a traditional mixture of galangal, shallots, shrimp paste, lemongrass, turmeric, and more fragrant spices. But if you’re short on time or don’t have the ingredients, you can use a store-bought version as a time-saving alternative, this recipe is amazing either way.

Close-up of Thai red curry fish with red chilies, and strips of kaffir lime leaves.

The curry sauce is what this meal is all about. It’s perfectly flavored with a balance of spicy, sweet, and lightly salty. You can drizzle this incredible sauce over anything, it’s so good! Whether you prefer fish, chicken, pork, seafood, tofu, beef, or vegetables, it’s a versatile flavor booster that will elevate any dish.

A wooden fork with fish drenched in red sauce over a clay dish with fish red curry.

I love to drench my steamed jasmine rice with the sauce, trust me, you’ll savor every last drop. In fact, you’ll love everything about it! From the fragrant aromas that fill your kitchen to the vibrant colors that fill your plate, and the unforgettable flavor when you take your first bite. Guaranteed, you’ll add this to your weeknight dinner rotation, a Thai restaurant quality meal that’s easy to make at home.

Homemade curry paste

What sets this recipe apart from others is the traditional homemade red curry paste. Making your own paste is a game-changer, after making it, you’ll never go back to pre-made versions again. It’s simpler to make than you think, and you can use a food processor if you don’t have a mortar and pestle.

A clay cup with Thai red curry paste surrounded by herbs and spices.

The beauty of making food from scratch is that you have complete control over the ingredients, so you can customize the flavors to your liking. Making homemade paste also has a fresher and more authentic taste than store-bought. Plus, it’s free from conservatives and additives.

Ingredients

Coconut milk, raw fish fillets, red curry paste, fish sauce, palm sugar, kaffir lime leaves, and red chilies in clay cups and dishes on a bamboo serving tray.

Homemade red curry paste – A blend of fresh herbs and spices elevates this Thai red curry fish to a restaurant quality meal. I highly advise making the paste yourself, but for store-bought versions you can use Mae Ploy or Maesri.
Fish – The fish is cooked until soft and tender, I suggest using fish fillets. This recipe can be made with any type of fish, salmon, tilapia, cod, snapper, grouper, sole, rockfish, haddock, cod, barramundi, etc. I opted for pangasius fillet, and both my hubby and I loved it. Cut the fillets into even-sized pieces to ensure even cooking.
Coconut milk – Full-fat coconut milk is key for a rich and creamy coconut curry sauce. The sauce forms the foundation of the entire dish, and it perfectly melds together with the other ingredients. The sauce coats the entire fish, so every bite is a flavor sensation.
Palm sugar – Palm sugar adds a delightful sweetness to the sauce, with a subtle hint of caramel. The sweetness mellows out the heat from the chilies and red curry paste.
Fish sauce – Fish sauce contributes to the salty flavor, there’s no need to add extra salt. Fish sauce is made from fermented fish, and it’s a key ingredient in Thai cuisine for adding savory and saltiness to our meals.
Kaffir lime leaves – Kaffir lime leaves are a key ingredient in Thai red curry. They add bright and fresh flavors. They’re usually sliced into thin strips and the stems have to be removed.
Chilies – Whenever I’m cooking Thai food, I use Thai chilies, such as bird’s eye chilies. Bird’s eye chilies are incredibly spicy. To make this fish curry less spicy, you can use a milder type of chilies, use less chilies, remove the seeds, or omit the chilies altogether.

Side note: I didn’t add any vegetables because this dish is all about the fish and flavorful curry sauce. In my opinion, there’s no need to add greens. However, if you’d like to add some healthy veggies, here are my suggestions: Thai eggplants, bell peppers, green beans, zucchini, snow peas, baby corn.

Step-by-step instructions

This recipe is easy-to-make. First we’ll cook the fish, set it apart, make the curry sauce, and lastly we’ll pour the curry sauce on top of the fish.

Total Time: 25 minutes

Preheat oil in a flat-bottomed wok or skillet over medium heat. Fry the fish until fully cooked through, or 2-3min each side. Flip the fish with a spatula or tongs. Thick cuts of fish may require a longer cooking time. Transfer to a serving dish and set apart.

In the same pan, add half of the coconut milk and reduce to low-medium heat. Simmer and cook until the milk is reduced, stir occasionally. The sauce has to be thickened, which will take 5–10 minutes. The milk shouldn’t be fully boiling.

Add red curry paste and thoroughly mix with the reduced coconut milk, let the flavors meld with the coconut milk and stir occasionally.

Add the rest of the coconut milk, fish sauce and palm sugar. Let the curry boil until the palm sugar is fully dissolved, and the sauce reaches your desired consistency.

Then, add sliced chilies and strips of kaffir lime leaves and cook for 20 seconds.

Pour the red coconut curry sauce over the cooked fish fillets when serving.

How to serve

This fish meal is best served hot and fresh, straight from your pan to the table. You can choose to serve the fish and curry sauce on top of steamed rice or in a separate bowl. Optionally, you can garnish with fresh herbs to add extra freshness, and add sliced red chili peppers for more heat.

How to store

Leftovers can be stored for later. Let your meal cool down, then transfer it to an airtight container, and store in your refrigerator for up to 3 days.

Reheat in a wok or skillet over medium heat until heated through, avoid microwaving.

Frequently asked questions (FAQ’s)

Can I use this recipe to make chicken curry?

Yes, this red curry sauce pairs amazing with anything. You can add it to your chicken, beef, pork, and even fresh vegetables.

Is Thai red curry spicy?

Thai red curry is known to be a spicy meal with fresh and vibrant flavors. The spiciness in Thai red curry comes from the red curry paste, and the addition of fresh chilies. The spiciness can vary depending on the recipe and the person who cooked the curry. For a mild meal, you can remove the seeds from the chilies or omit them entirely.

Can I make this ahead of time?

To make this in advance, I suggest cooking the sauce ahead of time, and cooking the fish right before serving. When ready, cook the fish and reheat the sauce.

More recipes you’ll love

Thai green curry – A tasty meal made with a variety of vegetables and a protein of your choice.
Panang – Panang is usually made without vegetables and has a rich and creamy texture.
Massaman – This comforting dish sets it apart from other by having potatoes and peanuts as key ingredients.
Red curry shrimp – The perfect balance of sweet, spicy, and savory with succulent shrimp.

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4.8 from 4 votes