Thai Red Fish Curry 




Thai Red Fish Curry


This vibrant spicy Thai Red Fish Curry is ready in 20 min and loaded with fresh fish and spices.  This flavor-packed fish curry will make a grand statement on your dinner table.



1 1/2 cups water

1 clove garlic, smashed

2 1/2 cups canned low-sodium chicken broth or homemade stock

1 1/4 cups whole milk

1 1/2 tablespoons Asian fish sauce (nam pla or nuoc mam)

1 1/2 teaspoons red Thai curry paste

1 3/4 teaspoons brown sugar

3/4 teaspoon salt

1 tablespoon cooking oil

2 pounds red snapper whole fish or fillets

1/3 cup cilantro leaves (optional)

2 red hot chilli sliced (optional)

Lime slices




Step 1:    In a large nonstick frying pan, heat the oil over moderately high heat. Season the fish with 1/4 teaspoon salt.  Cook the fish until golden, about 4 minutes. Turn, reduce the heat to moderate.  Add the milk, fish sauce, curry paste, brown sugar, and 1/2 teaspoon of the salt and bring to a simmer, stirring occasionally. and continue cooking until just done, about 4 minutes longer for every  1-inch-thick fish.



Step 2:    Sprinkle with the cilantro and red hot chilli, if using, and serve with the lime slices.





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Recipe Name
Thai Red Fish Curry
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