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Mae Jum Fish Thai Red Curry Recipe

Fish Thai Red Curry

Beautiful fish Thai red curry with green beans, baby corn and kaffir lime leaves
3.64 from 11 votes
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Course: curry, dinner, lunch, Main Course
Cuisine: Thai
Keyword: baby corn, Curry, Fish, Fish curry, Kaffir Lime Leaves, Thai red curry
Thai Curry Paste: Red
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 431kcal


  • 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

Cooking Method

  • 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


Sodium: 471mg | Calcium: 108mg | Vitamin C: 10mg | Vitamin A: 551IU | Sugar: 8g | Fiber: 4g | Potassium: 764mg | Cholesterol: 80mg | Calories: 431kcal | Saturated Fat: 23g | Fat: 31g | Protein: 26g | Carbohydrates: 17g | Iron: 3mg