Thai red curry fish

The ingredients for this easy Thai red curry fish can be picked up on the way home and dinner can be on the table in under 20 minutes. Ling, Blue-eye, and Mahi Mahi are all suitable white fish for this recipe.

  • 15 mins cooking
  • Serves 4
  • Print


Thai red curry fish
  • 1/4 cup (65g) red curry paste
  • 1 2/3 cup (400ml) coconut milk
  • 1/2 cup (125ml) water
  • 250 gram green beans, halved
  • 750 gram firm white fish fillets, sliced thickly
  • 1/4 cup finely chopped fresh coriander leaves


Thai red curry fish
  • 1
    Cook paste in large, heated non-stick frying pan, stirring, until fragrant.
  • 2
    Add coconut milk and the water to pan; bring to the boil. Add beans; simmer, covered, 2 minutes.
  • 3
    Add fish to pan; simmer, covered, until fish is just cooked. Stir in coriander.


Serve with steamed rice and lime wedges.

More From Women's Weekly Food