Red Thai Fish Curry

11:03 pm on 6 July 2009

(Serves 4)


  • 3 large red chillies
  • 2 large kaffir lime leaves
  • 1 onion
  • 1 knob ginger
  • 4 large cloves garlic
  • 4 coriander roots
  • 2 tomatoes
  • 60g tomato paste
  • 50g non-scented oil
  • 1 carrot, sliced
  • 1 onion, chopped in chunks
  • 1 courgette, chopped
  • 600g white fish
  • 30g non-scented oil
  • 250ml chicken stock
  • 25g palm sugar (soft brown sugar)
  • 250ml coconut cream


Place the first 9 ingredients into a blender and then blend until a paste forms. (You can then place in the fridge and the paste will last for weeks).

Sweat off the onion and carrot on a medium heat until starting to become cooked through then add the paste until aromatic (cook for 4 or 5 minutes).

Add the chicken stock, palm sugar and coconut cream and bring to boil. Cook until vegetables are tender, then add the courgette and fish.

Season with a little lemon or lime juice and then serve. Adding some coriander, basil or mint or all of these right at the end adds a great flavour.

Serve with rice and a little salad of peanuts, coriander, mint, basil and mung beans.

Suggested wines to complement this recipe

Vidal Marlborough 2008

Saint Clair Godfrey's Creek Reserve 2007

From Nine To Noon

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