Thai-Style Fish Curry

Thai-Style Fish Curry


32 people made this

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


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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