Thai red curry fish

Pick up the ingredients on the way home and dinner will be ready in 20 minutes.

  • 15 mins cooking
  • Serves 4
  • Print
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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.

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