Thai Fish Curry Recipe
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Prep time 10mins
Cook time 25mins
Serves or Makes: 4


  • 4 ounces pieces of haddock fish fillet
  • 2 teaspoons grapeseed oil
  • 1/ 2 cup diced shallots
  • 1 tablespoon finely grated ginger
  • 3 minced garlic cloves
  • 3 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • 1 1/ 4 cup coconut milk
  • 1 1/ 4 cup chicken stock
  • 1 pounded out cut in half lemon grass
  • 1 tablespoon fish sauce
  • 2 tablespoons cilantro
  • 3 iced green parts only scallions
  • 1 juice lime


  • Step 1

    Add your shallots, garlic and ginger to your saute pan with the grapeseed oil on medium heat saute for 3 minutes do not a brown mixture. This is a one pan dish use a pan large enough to hold all the liquids.

  • Step 2

    Incorporate the curry paste with the sauteed vegetables and saute for one minute.

  • Step 3

    Stir in your wet ingredients coconut milk and chicken stock once incorporated add the brown sugar and fish sauce and simmer for 8 minutes the sauce will reduce about 1/2 cup.

  • Step 4

    Cut the root and stem off lemongrass and remove outer layers with mallet pound out lemongrass add to the sauce. After cooking remove lemongrass from the sauce.

  • Step 5

    Salt the fish fillets add them to the red curry sauce and place a lid on and simmer for 5 to 7 minutes depending on the thickness of your fish. Very important note the sauce should not be on a rolling boil just a slight simmer for poaching the fish.

  • Step 6

    In the last minute of cooking add the lime juice, cilantro, and scallions to the sauce.

  • Step 7

    Serve the Thai red curry fish on your favorite rice or saute some fresh spinach with garlic and olive oil and serve on top of the spinach.