This 30-minute Thai Red Curry Fish Recipe is full of restaurant-quality flavor and you can make it in your own kitchen any night of the week!
Bell peppers, green beans, carrots and onions are my favorite veggie combination for Thai fish curry, but add your favorites - or whatever your produce bin is hiding. Snow peas, bok choy, baby corn and even diced sweet potato would be lovely.
I use Chef Jet Tila's curry cooking method here and it never fails me. Starting with the coconut cream as the fat in the pan, then cooking down the red curry paste before adding the veggies creates a richly flavored curry sauce to coat your fish fillets.
Your better-than-takeout quick weeknight dinner is just 30 minutes away.
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Red Thai Curry Paste: I love the Mae Ploy brand curry paste which I've found in Asian markets around the world. Red curry paste includes red chilis, ginger, lemongrass and turmeric. It is deeply savory and a little spicy. Substitute green curry paste, if that's your preference.
Full Fat Coconut Milk: you really need that coconut cream layer across the top of the can to use as your fat for frying the curry paste and then the veggies. Resist the urge to shake up the can before opening! You'll use both the thick coconut cream and the coconut water, but it's best if they're separated.
Full measurements and directions included in the printable recipe card below.
Step by step instructions:
1. Make coconut curry
To begin, open your can of coconut milk and remove 3 tablespoons of the thick coconut cream at the top of the can. Add to a large skillet over medium high heat. Cook for 1-2 minutes until the cream is sizzling and thick.
Next, add 3 tablespoons of red Thai curry paste to the pan and stir to combine the mixture well. Continue cooking the mixture until it is sputtering and thick, about 2 minutes.
Next, add the remaining coconut milk to the pan, along with the sliced onion and carrots. Cook for 3-4 minutes until the veggies are beginning to soften.
2. Add fish and vegetables
Add salmon pieces, bell pepper, green beans, fish sauce and brown sugar. Stir to combine and lower the heat to medium. Cook for 5-8 minutes, until vegetables are crisp, but cooked and salmon is cooked to your desired temp. Squeeze ½ lime into curry.
3. Garnish and serve
Serve salmon curry with jasmine rice and lime wedges. Top with fresh basil, cilantro and diced red chilis.
Looking for more 30-minute fish recipes?
FAQ's and Serving Suggestions:
Any firm fish will work. Salmon is ideal and steelhead trout is a good substitute. If you prefer white fish, mahi mahi, barramundi or ling cod are all firm enough to stand up to the curry sauce. Regular cod, hake, tilapia and haddock are flakier white fish and would require a gentle hand to ensure they don't break apart in the curry. But the flavor would still be excellent!
Jasmine rice (or basmati) is my go-to foundation for fish curry. Cauliflower rice or brown rice and quinoa would add even more nutrients. The vegetables and fish and herb topping make it a one-pan meal, so no need to make a veggie side dish!
To store leftover fish curry, transfer to an airtight container and store in the refrigerator for up to 2 days. To reheat, cook in a saucepan over medium-low heat until just heated through.