Fish Thai Red Curry
This Thai red fish curry is a 20-minute lunch or dinner recipe that tastes like a treat! The redfish is gently poached in a Thai coconut curry sauce and the fresh kaffir lime leaves are bursting with flavorful, you'll love it! This is so simple to make, put on a pot of Thai jasmine rice or even make some cauliflower rice (if you’re calorie conscious) and the meal is complete!
I love cooking with fish in the summer because the delicate fish feels like you are keeping meals light and not too heavy. The coconut milk curry sauce made with our Mae Jum Thai curry paste is so creamy and flavorful. I’ll try not to be bais but if you haven’t tried our pastes before, I would highly recommend you give us a go! Check out some of our reviews here!
We offer a variety of Thai curry pastes, so if you love the sound of this recipe, you can easily make this to your taste and cook with your favourite Thai curry paste. Try with green, yellow, panang or jungle, the fish will be delicious no matter what! Today, I went to the supermarket fish counter to see what they had to offer, I saw the usual haddock, cod, salmon but what caught my eye was a few pieces of redfish fillets.
Now, I’ll be honest, I not 100% sure about the species of this redfish but it was certainly very tasty and I would purchase it again. Next time I will find out what kind of redfish it was and share it with all of you! So for the recipe below, it states ‘redfish’ as the main ingredient but you can trailer this recipe if you cannot find it or wish to cook with a different fish all together such as cod or salmon.
How to Cook Thai Red Fish Curry
First of all, gather and prepare all your ingredients. Today, the ingredient list is short, only fish, green beans, baby corn, coconut milk, curry paste and seasoning with palm sugar and fish sauce. Grab a sharp knife and trim the ends of the green beans and cut them into thirds. For the baby corn, trim the thick end and diagonally cut the corn into thirds. Gather all the vegetables and rinse under cold running water.
For the fish fillets, cut into bite-size pieces roughly 2-inches thick and pat dry with clean kitchen tissue. Next, from an unshaken can of coconut milk, scoop out the top thick layer and add to a wok on medium to high heat. Then blend in Mae Jum’s Thai red curry paste into the coconut milk and simmer for at least 5 minutes. Once you see the oils rise to the surface after 5 minutes or so, season the sauce with a tablespoon of fish sauce and palm sugar.
Blend well together before adding in the baby corn and green beans. Tear 3 or 4 fresh kaffir lime leaves and add them to the wok. Then stir everything together in the curry sauce so that all the beans and corn have been fully coated. Using a spoon, push the vegetables to one side and gently place them in the fish and simmer for 5-7 minutes until fully cooked. Then serve up with freshly steamed Thai jasmine rice and garnish with some large red chillies. And that is it - A Thai red fish curry, enjoy!
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Fish Thai Red Curry
- 500 g Redfish fillets
- 35 g Mae Jum Thai Red Curry Paste
- 150 g Green Beans
- 120 g Baby Corn
- 400 ml Coconut Milk
- 1 tbsp Palm Sugar
- 1 tbsp Fish Sauce
- 3-4 Kaffir Lime Leaves
- Trim the ends of the green beans and cut them into thirds
- Cut baby corn diagonally into thirds
- Carefully cut fish fillets into bite-size pieces and pat dry with kitchen tissue
- Heat the thick layer of coconut milk (coconut cream) in a wok and then add the curry paste. Bring to a light boil and blend well. Simmer for 5 minutes to allow the oils to rise to the surface.
- Add palm sugar and fish sauce, blend well before adding in green beans and baby corn with the remaining coconut milk.
- Tear kaffir lime leaves and add to the wok, stir together and then push the vegetables to one side. Gently place in the fish fillets and simmer for 5 - 7 minutes until cooked.
- Serve up and enjoy with freshly steamed Thai Jasmine rice
Fabulous recipe, So tasty, and nice and easy to do. One of my favs.