This Thai red curry fish recipe combines tender fish with a rich, creamy coconut curry sauce that’s ready in under 30 minutes. It’s an easy weeknight dinner that tastes like it came from your favorite Thai restaurant and is perfect served with steamed jasmine rice.

Thai red curry fish served in a clay bowl with banana leaf lining, topped with julienned herbs and sliced red chili.

What readers say

“This recipe produces a great curry!! I’ve made it twice and the family loved it.“

— Trevor

Before you start

If you already love Thai red curry, adding fish is one of the easiest ways to turn it into a completely different meal. One of my favorite things about this version is how the fish stays tender while soaking up the creamy coconut sauce.

The sauce gets its rich, fragrant flavor from Thai red curry paste, fish sauce, palm sugar, and kaffir lime leaves, creating the perfect balance of savory, spicy, and lightly sweet flavors.

Firm white fish works best for Thai fish curry because it holds its shape in the sauce without falling apart. I usually make this recipe with pangasius filet because it’s affordable and easy to find, but cod, haddock, halibut, sea bass, grouper, tilapia, and salmon all work well, too.

I always serve this with steamed jasmine rice because it soaks up every bit of the creamy coconut sauce.

Praew ♡

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Authentic Thai red fish curry made with flaky white fish in a creamy coconut red curry sauce with kaffir lime leaves and Thai chilies.

Love curries like this one? Try my Thai red shrimp curry or choo chee shrimp next!

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Ingredient notes & substitutes

Everything here can be found at Asian grocery stores, and most supermarkets now carry many of these ingredients too. Head to the recipe card below for the exact measurements.

Ingredients for Thai red curry fish: Coconut milk, fish fillets, red curry paste, fish sauce, palm sugar, kaffir lime leaves, and red chilies.

Thai red curry paste: Homemade red curry paste gives the best flavor, but Mae Ploy and Maesri are both excellent store-bought options. Different brands vary in saltiness and spice, so I always taste the curry before adding extra fish sauce.
Fish: Firm white fish works best. I usually use pangasius fillet. If using frozen fish, thaw it completely and pat it dry before cooking.
Coconut milk: Always use full-fat coconut milk for the richest, creamiest sauce.
Palm sugar: Adds a gentle caramel sweetness that balances the curry without making it taste sweet.
Fish sauce: Seasons the entire curry with salt and umami. Different brands vary in strength, so I recommend using Megachef like I do.
Kaffir lime leaves: This gives the curry its signature fresh, citrusy aroma. Tear them or slice them very thinly so they release more aroma.
Thai chilies: I usually add a few sliced chilies when I want a spicier curry.

The key is cooking the fish and the curry sauce separately. That way, the fish stays tender while the sauce develops plenty of flavor.

How to make Thai red fish curry

1: Cook the fish. Heat oil in a pan over medium heat and cook the fish 2-3 minutes on each side until just cooked through. Transfer to a serving dish.

2: Cook the coconut milk. Add half the coconut milk to a saucepan and simmer gently until it thickens slightly and the coconut oil begins separating.

Don’t rush this step. It gives the curry a deeper flavor.

Coconut milk stir-fried with red curry paste in a wok.

3: Add curry paste. Stir in the curry paste and cook for about a minute until fragrant.

Red curry sauce with herbs and spices in a wok.

4: Finish the sauce. Add the remaining coconut milk, fish sauce, and palm sugar. Simmer until the sugar dissolves, and the sauce reaches your preferred consistency. Stir in the kaffir lime leaves and chilies for the final 20–30 seconds.

Pouring spicy red curry sauce over steamed fish in a traditional clay bowl.

5: Serve. Pour the hot curry sauce over the cooked fish and serve immediately with steamed jasmine rice.

Fork lifting a bite of fish from Thai red curry, showcasing the vibrant curry sauce and soft fish texture.

Customize this recipe

This recipe focuses on the fish and sauce, but it’s easy to adapt.

For vegetables, try adding:

Bamboo shoots
Green beans
Baby corn
Bell peppers
Thai eggplant
Snow peas

Or swap the fish for shrimp, chicken, tofu, or pork.

How to store & reheat leftovers

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently over low heat until warmed through. Avoid boiling the curry or the fish may become dry.

I don’t recommend freezing because the fish changes texture after thawing.

More Thai curry recipes to try

Thai Red Curry Pork Belly (Gaeng Tepo)

Vegan Yellow Curry Recipe

Koong Karee Recipe (Shrimp Yellow Curry Stir-Fry)

Thai Green Curry Pork (Gaeng Keow Wan Recipe)

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