Thai-Style Fish Curry

    This is a warming and delicious Thai-style fish curry, great over rice. Adjust the amount of curry paste to your own taste.

    36 people made this

    Serves: 3 

    • 1 tablespoon peanut oil
    • 1/2 sweet onion, finely chopped
    • 1 red capsicum, chopped
    • 3 tablespoons red Thai curry paste
    • 1 (400g) tin coconut milk
    • 300g white fish, cut into cubes
    • 1 tablespoon fish sauce
    • 2 tablespoons lime juice
    • 2 tablespoons coriander, chopped

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat peanut oil in a large sauce pan over medium heat. Stir in chopped onion and cook until softened and translucent, 3 to 5 minutes. Add red capsicum and continue to cook for 3 to 5 more minutes, until softened. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
    2. Once coconut milk begins to simmer stir in cubed fish and simmer 7 to 10 minutes or until the fish is firm and the centre is no longer opaque. Stir in fish sauce, lime juice and coriander before serving.

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