This classic Thai curry is quick to make and has a few ingredient substitutions if some are difficult to find. Serve with plain or aromatic jasmine rice
Thai Fish in Red Curry Sauce
Print recipe| Serves | 4 |
| Meal type | Main Dish |
| Region | Thai |
Ingredients
- 1 can Coconut milk (400ml) (Leave undisturbed for a few hours aloowing the contents to settle)
- 3 tablespoons Corn or peanut oil
- 5 tablespoons Red curry paste
- 1.5 tablespoons Fish sauce (Nam pla if available or similar (adjust quantity to taste))
- 1 teaspoon tamarind paste or lemon juice
- 1 teaspoon Brown sugar
- 450g Fish (Un-skinned fillets of sea bass (cut into 3)
- 4 Kaffir lime leaves (Or a teaspoon of grated lemon rind)
- 15 Fresh sweet basil leaves (bai horappa)
Directions
| Step 1 | |
| Carefully open the can of coconut milk and remove 4 tablespoons of the thick cream. Stir the remaining contents of the can and set to one side | |
| Step 2 | |
| Pour the oil and the coconut cream (from step 1) into a large (non-stick & lidded) pan and set on a medium heat | |
| Step 3 | |
| When the pan is hot, add the curry paste. Stir until the oil separates and the paste is slightly browned. | |
| Step 4 | |
| Reduce the heat to low and add the fish sauce, tamarind (or lemon zest), sugar and 175ml water. Cover and simmer for 5 minutes | |
| Step 5 | |
| Add the remaining coconut milk | |
| Step 6 | |
| Lightly season the fish with salt before adding to the pan. Bring the pan to a simmer and spoon the sauce over the fish. Cover the pan and leave until the fish is cooked through | |
| Step 7 | |
| To serve, scatter the ripped kaffir and basil leaves over the top | |
