Thai Red Seafood Curry

    27 minutes

    Thai fish curries, done right, come together really quickly. This curry is hot, salty and sour, a great flavour! You can use almost any other seafood than snapper if you prefer.


    Queensland, Australia
    3 people made this

    Serves: 4 

    • 2 cups coconut milk
    • 1 cup chicken stock
    • 2 stalks lemongrass, bruised
    • white sugar, to taste
    • 1/4 cup tamarind water
    • 1/4 cup fish sauce
    • 4 tablespoons Thai red curry paste
    • 200g red snapper fillets, cut into large chunks
    • 5 kaffir lime leaves, shredded

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. In a saucepan combine the coconut milk, chicken stock and lemongrass and bring to the boil. Season with a dash of sugar, the tamarind and fish sauce.
    2. Add curry paste and simmer 1 minute before adding the fish. Simmer until the fish is just cooked, 5-10 minutes. Serve, garnished with kaffir lime leaves.

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