Ingredients needed
Oil. I used avocado oil but coconut oil or olive oil can also be used. Onion. Fresh garlic cloves. Fresh ginger. Thai red curry paste. You can substitute the curry paste with spices like turmeric, chili powder, cumin and Garam Masala if you want more of an Indian-inspired dish. Coconut milk. Fish sauce. Brown sugar. Fresh lime juice. Lemon juice can also be used. White fish. Hake, snapper, mahi-mahi, cod, haddock, tilapia, halibut, bass. Fresh herbs: basil, cilantro/coriander and mint. Rice, to serve. Lime wedges, to serve. Fresh sliced chillies, to serve. Fresno, bird’s eye chillies, etc.
How to make Thai red coconut fish curry
Can I add vegetables to this curry?
Absolutely. Red bell peppers, sugar snap or snow peas, broccoli, bok choy, spinach or green beans would all be delicious in this fish curry. Cook the vegetables with the onion and simmer in the sauce to allow time to cook thoroughly before adding the fish.
Can I make this ahead?
The sauce can be made up to 2 days ahead and kept in the fridge. Reheat in the pan and add the fish to cook through. Leftover curry can be kept in the fridge for a day and reheated over gentle heat.
Serving suggestions
This fish curry is absolutely delicious served with rice (use cauliflower rice for a low carb/keto meal). I also love adding a side dish of sautéed vegetables and crispy potatoes would be delicious too.
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