Thai Red Curry

Thai Red Curry

0:10 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Easy

Enjoy the aromatics and spices from this delectable Thai Curry


  • 1 x 400ml can coconut milk
  • 3 Tbs red curry paste
  • 2 tsps grated palm sugar
  • 1 Tbs Fish sauce
  • 1 Tbs tamarind puree
  • 1 cup chicken stock
  • 2 fresh kaffir lime leaves
  • 500g firm white fish fillets (blue eye)

Step 1

Heat wok on stovetop over medium-high heat for 3 minutes

Step 2

Place the thick, creamy top part of the coconut milk and curry paste into the hot Wok. Cook for 3-5 minutes, stirring until oil appears on top of mixture.

Step 3

Add sugar, fish sauce, tamarind, stock and remaining coconut milk, bring to the boil. Continue to cook over medium heat for 5 minutes.

Step 4

Add lime leaves and fish, and cook for 3-5 minutes or until fish is white and cooked.

Step 5

Adjust seasoning with more palm sugar, fish sauce and tamarind if neccesary.

Step 6

Garnish with coriander and jasmine rice.

Chef's Tips

Start with a small amount of curry paste in case it is too hot.

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