Discover a New Favourite: Thai Red Fish Curry in Just 20 Minutes
Craving a delicious meal that’s both light and bursting with flavour? This Thai red fish curry is the perfect solution. In just 20 minutes, you can have a vibrant, creamy curry that’s incredibly simple to prepare but tastes like a gourmet treat. Poached in rich coconut milk, this redfish dish is packed with Thai spices, fresh kaffir lime leaves, and crisp vegetables—ideal for a quick and satisfying lunch or dinner.
Fish dishes are especially wonderful during warmer months, and this curry keeps things light yet deeply flavourful, making it perfect for family meals or solo dining. Even better? The curry base is made with Mae Jum’s Thai Red Curry Paste, ensuring that authentic Thai flavours are within easy reach of any home cook.
This dish pairs beautifully with steamed Thai jasmine rice or, for a lighter option, cauliflower rice. Either way, it’s a satisfying meal that’s guaranteed to impress without requiring hours in the kitchen. Let’s dive into how easy it is to make this delicious Thai red fish curry.
Why Fish is Perfect for Summer Meals
One of the many reasons we love fish in summer is its lightness and delicate texture, which pairs so well with vibrant sauces. Redfish is the star of this recipe, but you can easily swap it for salmon, cod, or haddock—whatever fresh catch is available at your local market. The choice of fish is flexible, and no matter which one you choose, the results are mouthwatering.
This curry sauce is made extra special by Mae Jum’s Thai Red Curry Paste. Known for its authentic blend of herbs and spices, this paste brings together rich flavours like lemongrass, red chilli, and galangal in a single jar. If you haven’t tried Mae Jum’s pastes yet, this recipe is the perfect introduction. The curry paste makes all the difference, transforming a simple coconut milk base into a flavour-packed dish.
The Aromatic Herbs and Spices in Thai Red Curry
Thai red curry is renowned for its bold, aromatic flavours, which come from a harmonious blend of traditional Thai herbs and spices. Key ingredients include lemongrass, which adds a bright, citrusy note, and galangal, a fragrant root related to ginger that brings warmth and depth to the dish. Red chillies are essential for the vibrant colour and spicy kick, while kaffir lime leaves impart a fresh, zesty aroma that perfectly complements the richness of coconut milk. Other spices like coriander seeds, cumin, and garlic provide earthy undertones, while shrimp paste or fish sauce deepens the umami flavour. Together, these ingredients create a well-balanced, aromatic curry that bursts with authentic Thai taste.
What You’ll Need for Thai Red Fish Curry
This recipe is not only quick but also requires minimal ingredients. With just a few vegetables and Mae Jum’s curry paste, you’ll have a hearty, flavourful meal on the table in no time. Here’s what you’ll need:
- Redfish fillets (500g): Or any white fish of your choice like cod or haddock.
- Mae Jum Thai Red Curry Paste (35g): The hero of the dish, bringing authentic Thai flavours.
- Green beans (150g): Adds crunch and freshness.
- Baby corn (120g): Sweet and tender, perfect for soaking up the curry sauce.
- Coconut milk (400ml): Creates a creamy, rich sauce.
- Palm sugar (1 tbsp): Balances the heat and acidity of the curry.
- Fish sauce (1 tbsp): Adds a depth of umami flavour.
- Fresh kaffir lime leaves (3-4 leaves): Bursting with citrusy fragrance.
This dish is flexible, so feel free to add other veggies like bell peppers or spinach for extra colour and texture.
Simple Steps to Deliciousness
The beauty of Thai red fish curry lies in its simplicity. With minimal prep and a few easy steps, you’ll have a restaurant-quality meal ready in no time.
- Prepare the Vegetables and Fish: Start by trimming the green beans and cutting them into thirds, then slice the baby corn diagonally. Pat the fish fillets dry with kitchen paper and cut them into bite-sized pieces.
- Make the Curry Base: In a wok or large pan, heat the thick cream from the top of an unshaken can of coconut milk. Once it’s hot, stir in Mae Jum’s Thai Red Curry Paste. Simmer for five minutes until you see the oils rise to the surface—this means your curry base is developing its rich flavour.
- Season the Curry: Add palm sugar and fish sauce to the curry, ensuring a balanced sweet-salty flavour. Stir to combine, then add the vegetables—green beans and baby corn—along with the remaining coconut milk. Tear the kaffir lime leaves and add them to the sauce, giving it that signature Thai citrus aroma.
- Cook the Fish: Gently place the fish fillets in the sauce, pushing the vegetables to one side so they can cook evenly. Simmer for 5-7 minutes, until the fish is tender and cooked through.
- Serve and Enjoy: Spoon the curry over freshly steamed jasmine rice, and for an extra kick, garnish with sliced red chillies or a sprinkle of fresh coriander. You’ll be enjoying a fragrant, flavour-packed meal in no time!
Why Mae Jum Thai Red Curry Paste?
Mae Jum’s curry pastes are a game changer for home-cooked Thai meals. Free from artificial additives, preservatives, and packed with authentic ingredients like lemongrass, galangal, and chillies, this paste brings real Thai flavours to your kitchen. The convenience of having an all-natural, ready-to-use paste allows you to create quick yet complex-tasting dishes any day of the week.
Mae Jum offers a variety of curry pastes beyond the red curry, so if you’re feeling adventurous, you can try this recipe with green, yellow, Panang, or even jungle curry paste. Each will bring its own unique flavour to the dish, but one thing is certain—your fish curry will always be a winner.
Experiment and Make It Your Own
Thai red fish curry is endlessly adaptable. Feel free to swap in your favourite vegetables, try different types of fish, or even add prawns for a seafood twist. The flexibility of the Mae Jum curry paste ensures that whatever you choose, the dish will be a success.
Next time you’re at the fish counter, keep an eye out for redfish, or ask your fishmonger for a recommendation. Whether you stick with the recipe or add your own twist, this Thai red fish curry is a guaranteed hit.
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