Fragrant thai fish curry

Fragrant thai fish curry

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Dairy free Fat conscious Heart friendly Pescatarian


  • 1 T canola oil
  • 2 T red Thai curry paste
  • 1 x 400 ml can coconut milk
  • White-fleshed fish
  • Red chilli, sliced
  • Green chilli, sliced
  • Mangetout
  • lime juice
  • Vermicelli noodles

Cooking Instructions

To a large pan over a medium to high heat, add canola oil and red Thai curry paste. Fry for 10 seconds to release the flavours, then add coconut milk and leave to simmer for 10 minutes.

Slice any fresh, white-fleshed fish into strips and add to the curry, along with sliced red and green chilli and split mangetout.

Cook for 5 minutes, then serve with a good squeeze of lime juice and vermicelli noodles to mop up the juices.

Discover more curry recipes here

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes