Thai Red Seafood Curry

Thai Red Seafood Curry


1 person made this

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.

kate Queensland, Australia

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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