I adore Thai food, and this easy Thai red curry fish recipe is one of my favourites. With just a few quality ingredients and no chopping required, you can have a fragrant, authentic Thai meal on the table quickly.
All you need is your choice of firm, white fish (cod, snapper, hake, etc.) gently simmered in a creamy, spicy coconut curry sauce until cooked through. Serve with steamed jasmine rice or your preferred accompaniment, add lime wedges, and garnish with thinly sliced kaffir lime leaves (or Thai basil) and sliced red chillies for extra colour and heat.
Why I love this Thai curry
- It’s a quick, no-chop recipe that uses just five essential ingredients — perfect for busy weeknights.
- With good-quality red curry paste and coconut milk, the curry delivers bold, traditional Thai flavours.
- Any firm, skinless white fish fillet works, making this a flexible fish curry you can adapt easily.
- Add quick-cooking vegetables like snow peas, green beans, baby corn or asparagus to use what you have on hand.
Key ingredients and substitutes
A delicious Thai fish red curry starts with fresh, quality ingredients, but this recipe is forgiving and easy to customise to your taste or dietary needs.
The five core ingredients:
- Skinless white fish fillets: Choose firm fish such as cod, hake, bass, grouper, tilapia, haddock, snapper or mahi mahi. Thicker cuts hold up best, but any skinless fillet will do.
- Red curry paste: Use a good-quality store paste or homemade paste. Reduce the amount for a milder curry; avoid adding extra paste beyond the recipe amounts to prevent excess saltiness.
- Coconut milk: Full-fat coconut milk gives the richest, creamiest sauce. If you have a single 14-ounce can, stretch it with water or unsalted vegetable stock, or combine coconut cream with stock.
- Fish sauce: A small amount adds essential umami. Use your preferred brand but add conservatively and taste as you go.
- Palm sugar: Balances the heat and salt with a gentle sweetness. Brown sugar works as an easy substitute.
You’ll also need a neutral oil (vegetable or coconut) to stir-fry the curry paste briefly — this releases the paste’s aromatic, oil-soluble flavours and deepens the sauce.
How to make Thai fish curry
Follow these simple steps to make a fragrant Thai red curry with fish and coconut milk in about 20 minutes.
Step 1: Prepare the fish. Cut fillets into large, even-sized chunks, pat dry, and rub a thin layer of red curry paste over the pieces to season. Set aside.
Step 2: Fry the curry paste. Heat oil in a large saucepan over medium heat. Add the remaining red curry paste and stir-fry for about 2 minutes until fragrant and blended with the oil.
Step 3: Turn the heat to medium-high, add half the coconut milk, all the fish sauce and the palm sugar. Bring to a boil, then reduce to medium and simmer, stirring frequently, until the sauce smooths and thickens — about 8 minutes.
Step 4: Stir in the remaining coconut milk, taste, and adjust seasoning. If it’s too salty, add more coconut milk or a splash of water. Keep the sauce bold, as it will be served over rice. Return to a light simmer.
Step 5: Gently nestle the fish into the simmering sauce and cook for 7–10 minutes, turning once if needed, until the fish is firm and opaque throughout. Cooking time varies with thickness, so watch closely and remove from heat as soon as the fish is done.
To serve: Spoon the curry over steamed jasmine rice (or cauliflower rice) in bowls. Top with warmed snow peas, shredded herbs (kaffir lime leaves or Thai basil), and sliced chilli. Finish with a squeeze of fresh lime juice and enjoy.
Serving suggestions
Rice and sides: Traditional steamed jasmine rice pairs best, but brown rice or cauliflower rice are fine alternatives.
Add vegetables: Quick-cooking vegetables like snow peas, sugar snap peas, baby corn, bell peppers or asparagus work well. Add them in the final minute of cooking or blanch separately to keep them crisp and vibrant.
Garnish: Use thin strips of kaffir lime leaf (stem removed), Thai basil, or cilantro. Add sliced red chilli for heat or a drizzle of coconut milk to cool the dish.
Lime: Lime wedges are essential—acidity brightens and balances the rich, spicy, umami sauce.
Frequently asked questions
Firm white fish such as sea bass, cod, hake, snapper or halibut are ideal because they hold together in the sauce. Salmon and trout can also be used for a richer option.
Some Thai curries include fish or seafood, while others use chicken, vegetables, shrimp or tofu. Many Thai curry pastes and sauces also contain fish sauce or shrimp paste for umami depth.
Steamed jasmine rice is the traditional choice, though brown rice, cauliflower rice or rice noodles also pair nicely. Garnish with fresh herbs, sliced chillies and lime wedges.
Red curry gets its colour and heat from red chillies in the curry paste. Other Thai curries like green or yellow use different chillies and aromatics, producing distinct colours and flavours.
More Thai Recipes
- Authentic Thai Red Curry Paste
- Butternut Squash Thai Curry
- Simple Thai Green Curry Recipe
- Easy Tom Yum Soup With Prawns (Thai hot and sour soup)
- Thai Green Mango Salad
- Prik nam pla: The Thai condiment to serve with everything
Easy Thai Red Curry Fish Recipe
Ingredients
- 20 ounces skinless white fish fillets
- 3 tablespoons red curry paste, divided
- 3 tablespoons vegetable oil, divided
- 2 cups coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar), more to taste
To garnish
- Fresh kaffir lime leaves or Thai basil, finely sliced
- 1 red chilli, thinly sliced
- Fresh lime wedges
To serve (optional)
- Snow peas or sugar snap peas
- Steamed jasmine rice, brown rice, or cauliflower rice
Instructions
- Cut the fish into large even chunks, pat dry, and rub with about 2 teaspoons of red curry paste to season.
- Heat oil in a large saucepan over medium heat. Add the remaining red curry paste and stir-fry for about 2 minutes until fragrant.
- Increase to medium-high, add half the coconut milk, fish sauce and palm sugar. Bring to a boil, then reduce heat and simmer, stirring often, until the sauce thickens, about 8 minutes.
- Stir in the remaining coconut milk, taste and adjust seasoning — the sauce should be spicy, salty and slightly sweet. Let it return to a light simmer.
- Gently add the fish to the sauce and simmer with a lid for 5 minutes, then check and turn if needed. Cook a further 2–5 minutes until the fish is opaque and cooked through.
- Serve over steamed jasmine rice or cauliflower rice. Top with warmed snow peas, shredded kaffir lime leaves or Thai basil, sliced chilli and a squeeze of lime.
Notes
- Use any firm, skinless white fish fillets — cod, hake, bass, grouper, tilapia, haddock or snapper. Thicker pieces work best.
- This recipe depends on the flavour of quality ingredients. Use good red curry paste (homemade or a trusted brand).
- For a milder curry, reduce the curry paste and add more later if needed. Avoid adding extra paste beyond the recipe amounts to prevent excess saltiness.
- If using a single 14-ounce can of coconut milk, stretch it with water or unsalted vegetable stock if needed. Reserve a little coconut milk to drizzle over finished bowls if you like.
- Quick-cooking vegetables can be added to the simmer for the last minute, or blanched separately to preserve colour and crispness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Please let me know what you enjoyed by leaving a comment so I can create more recipes you’ll love.
Try more easy Asian-inspired dinners
- Spicy Korean gochujang noodles
- Korean braised tofu (dubu jorim)
- Chinese tomato egg stir fry
- Japanese udon noodle soup (kake udon)
