A creamy and fragrant red Thai Fish Curry recipe with tender white fish in a luxurious coconut cream sauce with red pepper and kale throughout. This easy 30 minute, rich and flavourful recipe is served with favourite rice.
If you haven’t tried cooking fish in a curry sauce, I highly recommend this simple and delicious recipe! Fish is an excellent protein to add to a flavourful curry sauce. The fish takes on the warm Indian spices we so love in a curry dish and in this recipe I have made a few slight modifications. It is a perfect weekday recipe when it only takes 30 minutes. I made this recipe to serve two and simply double the recipe for a family of four. You will love this recipe as much as I do and for my family it is on repeat because it is that good!
YOU WILL LOVE THIS RECIPE….
- From start to finish, it is ready in 30 minutes
- High in protein and Vitamin A
- Easy recipe to follow and pantry friendly
- One of the best ways to enjoy fish for those finicky eaters
- It is so irresistibly delicious when served with rice or pita bread
COOKING TIPS
When is comes to choosing the type of white fish for this recipe, I went with wild haddock and it worked really well! Haddock is a firm fish and yet when cooked in this sauce, it becomes tender and flaky. Other excellent options are cod, halibut, flounder and sole.
Cooking the fish only requires 2-3 minutes on each side and finishes in the sauce so it is fully cooked. Once you see the fish becoming flaky and comes apart easily is a good indicator that it is completely cooked.
Coconut milk vs cream...when it comes to a curry sauce, coconut milk is the best choice hands-down! The coconut flavour blends so perfectly with the Indian spices. Cream can be subsituted, keeping in mind the flavour will be a creamy flavour.
Vegetables for this recipe I added red pepper and baby kale. Other options are peas, beans corn or broccoli to name a few.
Spices I went with is ginger, turmeric and red thai curry paste. Option to use powdered or ground ginger rather than fresh. Simply substitute 1 tablespoon of fresh ginger, for 1 teaspoon of ground ginger.
HOW TO MAKE THIS RECIPE
Searing the fish:pat the fish fillets with paper towel, season with salt. Add to a hot skillet/fry pan with oive oil over medium heat and sear both sides for 3 minutes. Transfer to a plate.
Start by..adding and cook onion, garlic, ginger and turmeric with the red pepper to the skillet/fry pan, cook for 2-3 minutes until tender.Â
Sauce: stir in red curry pasta and cook for 1-2 minutes. Add coconut milk, lime and sugar, simmer for 10 minutes. Return the fish until fully cooked and halfway through, add the kale and red pepper flakes is desired.
Garnish with scallions, cilantro or parsley and basil. Serve with jasmine, basmati or brown rice.
DID YOU KNOW…… When I was at the market on the weekend, my go-to all-time favourite vendor sells organic produce known as commongroundfarm.ca. I purchased fresh baby kale and asked them if it was grown in the greenhouse. I was told, it came from the field, which I was shocked to here for this time of the year. Apparently, the kale plants managed to survive under all of the snow we had and that was how they were protected from the cold harsh winter we had. Once the warm weather set in, the plants started to go! What a wonderful surprise! The leaves are tender with some flowering seeds and rich in colour! I had to buy it and what a perfect veggie to add to my fish curry dish!
STORING, FREEZING AND REHEATING
STORE this recipe in the refrigerator in an airtight container for up to 3-4 days.
It can be placed in the freezer for up to 2-3 months in an appropriate freezer friendly container.
To reheat, add to a skillet and slowly heat in over medium heat. You may need to add a few drops of water.
Did you make this recipe? Would love to hear your feedback with a comment and rating. Thank you in advance, Rose 
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Thai Fish Curry Recipe
Ingredients
Equipment
Method
- Pat the fish fillets with paper towel, season with salt. On medium heat, add 1/2 tablespoon of olive oil in a skillet or fry pan, once the oil is hot, add the fish fillets and sear both sides for 3 minutes. Transfer to a plate.
- Add the remaining olive oil to the skillet/fry pan, then add onion and saute for 2-3 minutes until tender. Add garlic, ginger, turmeric and red pepper, cook for 1-2 minutes.
- Stir in red curry pasta and cook for 1-2 minutes. Add coconut milk, lime and sugar, simmer for 10 minutes. Return the fish until fully cooked and halfway through, add the kale and red pepper flakes is desired.
- Garnish with scallions, cilantro or parsley and basil. Serve with jasmine, basmati or brown rice.