thai red curry with fish

thai red curry with fish

I had originally planned to make this curry with chicken but then realised I needed more chicken for my garlic chicken. The hubs and I usually buy our fish frozen (because it is expensive fresh) and we love Target’s Swai fillets. They are firm, meaty and not bland. Personally, I prefer green curries but I only had red curry paste in the fridge so had no choice. We had this curry with leftover rice and some naan bread from Trader Joe’s (we usually keep a stash in our fridge for last minute emergency meals).

Thai Red Curry with Fish


  • 50-60g Thai Red Curry Paste (I used the Mae Ploy Brand available on Amazon or most Asian Grocers. I’ve also seen it at my local Safeway)
  • 1 – 1.5 cups coconut milk
  • 1 large eggplant, diced
  • 1 medium onion, cut into quarters
  • 1 cup green beans (I used frozen green beans)
  • a few bird’s eye chillis (optional)
  • Thai Basil (optional)
  • 1 tablespoon fish sauce
  • 1-2 pieces of lemongrass (about 2-3 inches long)
  • 2 fish fillets (any white, firm fish like swai, flounder, catfish, tilapia), cut into chunks


  1. Heat oil in pot and fry onions and lemongrass for about 2-3 min.
  2. Add curry paste and mix together. Add the eggplant and mix. Cook for another 4-5 min.
  3. Add in the coconut milk and bring to boil. Add the green beans, chillis (if using) and cover and simmer for another 5 min.
  4. Add the fish, cover and cook for another 5-7 min, or until fish is cooked.
  5. Add in the fish sauce to taste.
  6. Serve with Thai basil on top.

This curry is best eaten with rice. We had it with naan as well, but rice is a much better accompaniment.


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