Can I use salmon for Red Thai fish curry?

Yes, salmon is a fantastic option for Red Thai fish curry . Its naturally rich and slightly oily texture pairs beautifully with the creamy coconut-based sauce. To use salmon: Cut the fillet into even chunks, about 1.5-inch pieces, so they cook evenly. Add salmon towards the end of cooking and simmer gently for only 3–4 minutes to avoid overcooking. The natural oils from salmon will make the sauce even richer, so you may want to reduce the amount of coconut milk slightly if you prefer a lighter dish. This twist gives the curry a deeper flavor and is perfect if you enjoy heart-healthy fish with omega-3 benefits.

Can I cook Red Thai fish curry in a slow cooker?

Absolutely! Red Thai fish curry can easily be made in a slow cooker, offering a hassle-free solution for busy days: Begin by lightly frying the curry paste in a pan to unlock its full aroma and flavor, then transfer it to the slow cooker. Add the coconut milk, kaffir lime leaves, capsicum, and other vegetables, then cook on low for 4–5 hours or high for 2–3 hours . Add the fish in the final 20–30 minutes of cooking to ensure it stays whole and turns out delicately tender. The slow cooker method allows the flavors to deepen over time and creates a hands-off way to enjoy this classic dish.

Can I make Red Thai fish curry without curry paste?

Yes, you can make a version of Red Thai fish curry without curry paste, though the flavor will be slightly different. If you don’t have curry paste on hand, use these ingredients to create a quick substitute: 2 teaspoons chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon fish sauce A pinch of lime zest or kaffir lime leaves Cook this mixture in oil until it reaches a thick, paste-like consistency, then continue with the rest of the recipe as directed. While not entirely authentic, it’s a great backup option.

How can I thicken the sauce for Red Thai fish curry?

If you prefer a thicker, restaurant-style sauce for Red Thai fish curry , there are several ways to achieve it: Add a cornflour slurry (1 tablespoon cornflour mixed with 2 tablespoons coconut milk or water) during simmering. Stir until the sauce thickens. Simmer the curry uncovered for a few extra minutes to allow excess liquid to evaporate naturally. Add extra vegetables like eggplant or sweet potato, which release starch and help thicken the sauce. Avoid adding too much cornflour as it can make the curry overly dense. Aim for a smooth, creamy consistency that coats the fish and rice perfectly without being too thick or too runny.

Red Thai Fish Curry – The Best Easy & Healthy Thai Recipe

Name: Red Thai Fish Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 3 tablespoons red curry paste; 400g can light coconut milk; 2–3 kaffir lime leaves,; finely sliced; 1 red capsicum,; cut into thin strips; 1 green capsicum,; cut into thin strips; 2 tablespoons cornflour; 650g firm white fish,; cut into chunks; 3 cups green beans; 2 x 250g pouches; microwavable brown rice; Fresh coriander sprigs,; to garnish (optional); 1 red chilli, sliced,; to garnish (optional); Lemon wedges, to serve

Description

Red Thai Fish Curry is a creamy, flavorful dish with tender fish, coconut milk, and aromatic spices. Ready in 35 minutes for a perfect weeknight meal.

Ingredients

Scale

3 tablespoons red curry paste

400g can light coconut milk

2–3 kaffir lime leaves,

finely sliced

1 red capsicum,

cut into thin strips

1 green capsicum,

cut into thin strips

2 tablespoons cornflour

650g firm white fish,

cut into chunks

3 cups green beans

2 x 250g pouches

microwavable brown rice

Fresh coriander sprigs,

to garnish (optional)

1 red chilli, sliced,

to garnish (optional)

Lemon wedges, to serve

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Instructions

Heat a large, deep frying pan that has a lid over medium heat.
Add curry paste and cook for 1 minute until fragrant. Add coconut milk, reserving 3 tablespoons, to the pan with lime leaves and capsicum strips. Bring to the boil, then reduce the heat and simmer for 10 minutes.
In a small bowl, mix cornflour with the reserved coconut milk. Gradually add the mixture to the curry sauce, stirring continuously until smooth. Add the fish, stir gently, then cover and cook for 4–5 minutes, stirring once.
Meanwhile, steam beans for 4–5 minutes and heat rice according to pack instructions.
Serve curry with rice and beans, garnished with coriander, and chilli if using, with lemon wedges on the side.

Prep Time: 10 mins
Cook Time: 25 mins
Category: keto meals
Cuisine: American

Nutrition

Calories: 462Kcal
Sugar: 6.6g
Sodium: 236mg
Fat: 12.4g
Carbohydrates: 52.7g
Fiber: 7.6g
Protein: 37.9g