Thai Red Fish Curry

A hot, fresh Thai Red curry that’s delicious to eat and takes only about 15 minutes to make!


400ml Coconut milk
100g Shemin’s Thai Red Curry Paste
1tsp Palm sugar
1tbsp Fish sauce (optional)
1 large Red Pepper, cut into slices
100g Tender stem broccoli, cut in half or quarters
750g Hake loin, cut into bite size pieces (haddock, cod, prawns, salmon and halibut are also great)
Juice of half a lime
Handful of basil leaves, roughly chopped


1. Add 400ml of coconut milk into a pan and bring to a simmer.
2. Add 100g Shemin’s Thai Red Curry Paste or to taste, palm sugar and fish sauce. Simmer for 3 minutes.
3. Add the courgettes and broccoli, cook until just tender. Then add the fish and cook gently for 3-4 minutes or until the fish is cooked through being careful not to overcook the fish.
4. Add the juice of half a lime and a handful of basil leaves just before serving.
This is lovely served with steaming jasmine rice.

Tip: When you make jasmine rice, try putting in a jasmine tea bag, which gives the rice a lovely aroma. Remove the teabag before serving.

Serves 4

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