Thai red prawn and fish curry

Fresh Aussie prawns and tasty white fish fillets are simmered in a flavour-packed red curry sauce and served on a bed of steamed white rice in this easy recipe - perfect for a quick midweek family meal.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


Prawn and fish curry
  • 2 tablespoon olive oil
  • 1 onion, chopped
  • 2 teaspoon grated ginger
  • 1 clove garlic, crushed
  • 1/4 cup thai red curry paste
  • 2 tomatoes, chopped
  • 400 millilitre can coconut cream
  • juice 1 lime
  • 1 tablespoon chilli sauce
  • 500 gram firm white fish fillets, chunks
  • 300 gram green prawns, peeled, devained, tails intact
  • 1 1/2 cup baby spinach leaves
  • 1/4 cup fresh coriander, leaves picked
  • steamed rice to serve


Prawn and fish curry
  • 1
    In a large saucepan, heat oil on medium. Sauté onion, ginger and garlic for 2-3 minutes until onion is tender.
  • 2
    Stir in paste and cook for 1-2 minutes until fragrant. Add tomatoes and cook stirring for 1 minute.
  • 3
    Mix in coconut cream, juice and chilli sauce. Bring to the boil on high. Reduce heat to low and simmer for 2-3 minutes until slightly thickened.
  • 4
    Add fish and prawns. Cook, stirring for 2-3 minutes until cooked through. Stir spinach and coriander through.
  • 5
    Simmer for 1 minute until leaves are just wilted. Serve with rice and extra chilli sauce if liked.


Use boneless firm fish fillets such as bassa fillets, ling or ocean perch. If liked, use 750g marinara mix.

More From Women's Weekly Food