Thai Fish Red Curry – Creamy, Spicy & Packed with Veggies | Easy Weeknight Comfort in a Bowl

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Bring the bold flavors of Thailand to your kitchen with this Thai Fish Red Curry – a fragrant, creamy coconut curry loaded with tender white fish, vibrant vegetables, and that irresistible balance of spicy, tangy, and sweet. This one-pan meal is perfect for busy weeknights and feels like a warm hug with every bite. Whether you're new to Thai cooking or a long-time fan, this dish delivers restaurant-quality flavor with simple steps.

Thai Red Curry is one of the most beloved dishes in Thai cuisine, known for its vibrant color and addictive depth of flavor. Originating from Central Thailand, it’s a dish that strikes the perfect harmony between rich coconut milk, spicy red curry paste, and tangy citrus notes. What makes this version extra special is the use of tender white fish—like barramundi or cod—which soaks up the curry like a sponge. I love using barramundi for its mild sweetness and firm texture, but any flaky white fish works beautifully. This curry is not only comforting and soul-warming but also packed with protein and vegetables, making it both nutritious and satisfying. Plus, it stores well, so it’s perfect for meal prep or freezing for later!

Key Ingredients & Their Roles:

  • White fish (barramundi, cod, halibut, ling, snapper) → Delicate, mild in flavor, and firm enough to hold its shape while simmering in curry.
  • Thai red curry paste → The heart of the dish. It provides bold heat, depth, and that signature Thai flavor from chilies, lemongrass, and galangal.
  • Coconut milk → Adds creaminess and mellows out the spice while enriching the overall mouthfeel.
  • Kaffir lime leaves → Bring a distinct citrus aroma that makes Thai curry truly unique.
  • Fish sauce & lime juice → Add umami depth and brightness to balance the rich flavors.
  • Red capsicum (bell pepper), green beans, and baby corn → Provide crunch, sweetness, and vibrant color to make the dish pop.









Thai Fish Red Curry Recipe Details:

📌 Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Cuisine Type: Thai | Calories: ~420 per serving (estimate) | Serving Size: Serves 4


📝 Ingredients:

Protein & Veggies

  • 650g (1.4 lb) white fish (barramundi, cod, halibut, ling, or snapper), cut into 2-inch pieces
  • 1 red capsicum (bell pepper), sliced
  • 150g (5.3 oz) green beans, trimmed
  • 1 can (410g / 14.5 oz) baby corn, drained

Aromatics & Curry Base

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2–3 tbsp Thai red curry paste (adjust to taste)
  • 1 tbsp lemongrass paste

Liquid & Seasoning

  • 1 can (400ml / 13.5 oz) coconut milk
  • 1 cup (250ml / 8.5 fl oz) chicken stock
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp lime juice
  • 2 kaffir lime leaves, torn

To Serve

  • Steamed jasmine rice
  • Fresh coriander (cilantro), for garnish

👨‍🍳 Instructions:

  1. Sauté aromatics
    • Heat 1 tbsp oil in a large pan over medium heat (around 180°C / 350°F).
    • Add chopped onion, garlic, and ginger. Cook for 2 minutes until fragrant.
  2. Cook curry paste
    • Stir in red curry paste and lemongrass paste. Cook for 2–3 minutes to release the aromas.
  3. Add liquids & flavor base
    • Pour in coconut milk and chicken stock.
    • Add fish sauce, brown sugar, lime juice, and kaffir lime leaves.
    • Stir well and bring to a gentle boil. Simmer for 10 minutes.
  4. Add vegetables
    • Add sliced capsicum, green beans, and baby corn. Cook for 5 minutes, until slightly tender.
  5. Cook the fish
    • Gently add the fish pieces and simmer for another 5 minutes, or until the fish is just cooked through and flakes easily.
  6. Serve
    • Remove from heat. Garnish with fresh coriander.
    • Serve hot with steamed jasmine rice.

Tips & Ingredient Substitutions:

  • Vegan version: Substitute fish with tofu and use soy sauce or vegan fish sauce.
  • Make it gluten-free: Use certified gluten-free curry paste and fish sauce.
  • More veggies? Try adding zucchini, snow peas, or mushrooms.
  • Don’t overcook fish: Add it at the end to avoid it becoming dry or mushy.
  • Meal prep tip: Curry can be made ahead and refrigerated for up to 3 days or frozen for 1 month. Add fish fresh when reheating for best texture.

Frequently Asked Questions (FAQ):

Q1: What’s the best fish for Thai curry?
A: Use firm white fish like barramundi, cod, snapper, halibut, or ling. They hold shape well and absorb flavor beautifully.

Q2: Can I make this ahead of time?
A: Yes! Prepare the curry base and vegetables ahead. Add fish just before serving to keep it fresh and flaky.

Q3: What if I don’t have kaffir lime leaves?
A: Substitute with a bit of lime zest or more lime juice, though the aroma won’t be exactly the same.

Q4: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Q5: Can I freeze this curry?
A: Yes, but it's best to freeze without the fish and add it fresh after reheating for the best texture.

Wrap-Up 

This Thai Fish Red Curry is the kind of meal that makes you feel like you're dining beachside in Thailand—without ever leaving your kitchen. It’s vibrant, nourishing, and surprisingly easy to make. Whether you're cooking for one or feeding a family, this dish delivers every time.

🌶️ Have you tried Thai fish curry before? What’s your favorite protein to use in curries? Let me know in the comments below!

👉 Craving more Thai flavors? Try my Thai Red Curry Chicken or Thai Green Curry for another cozy night in!

Keywords (키워드):

Thai fish red curry, easy Thai curry recipe, coconut curry with fish, Thai dinner idea, one pan Thai curry, 태국 레드 커리, 생선 커리 레시피, 코코넛 커리, 태국 생선 요리, 간단한 커리 요리

 

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