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Thai red fish curry recipe

Thai red fish curry recipe

100 ratings

This Thai-inspired red fish curry pairs a kick of spice from the curry paste with the freshness of coriander and lime. Ready in just 25 mins, it's a speedy midweek meal. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 565 calories / serving
  • Gluten-free
  • Dairy-free


  • 1 tbsp vegetable oil
  • 2 garlic cloves, grated
  • 1cm piece ginger, peeled and grated
  • 1 green pepper (or any colour), deseeded and finely sliced
  • 200g jar red Thai curry paste
  • 450g frozen broccoli florets
  • 4 frozen white fish fillets
  • ¼ vegetable stock pot, made up to 125ml
  • 400ml tin light coconut milk
  • 240g long-grain rice
  • 15g fresh coriander, roughly chopped
  • 40g roasted and salted peanuts, roughly chopped
  • 1 lime, cut into wedges
White rice can always be swapped for brown (check cooking instructions for timings)

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    8g 39%
  • Sugars

    8g 9%
  • Salt

    2.8g 47%

of the reference intake
Carbohydrate 63.7g Protein 31.4g Fibre 8.9g


  1. Heat the oil in a large, deep, lidded frying pan over a medium heat. Fry the garlic, ginger and pepper for 5-7 mins until the pepper starts to soften. Add the curry paste and cook for 1 min.
  2. Add the broccoli and fish, then pour over the vegetable stock and coconut milk. Bring to a simmer over a medium-high heat, then reduce the heat to medium-low. Cover and simmer gently for 12-15 mins until the fish is cooked through and the broccoli florets are tender. Remove from the heat, gently flake the fish in the pan and stir through most of the coriander. Season lightly.
  3. Meanwhile, cook the rice to pack instructions. Divide between 4 bowls and spoon over the fish curry. Scatter with the peanuts and remaining coriander, and serve with the lime wedges for squeezing over.

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