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

Serves 4
Meal type Main Dish
Region Thai


  • 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)


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