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500 grams firm white fish cut into 2 cm cubes.

(We like to use Amberjack or Green Job Fish).
2 medium onions cut into wedges.
3 carrots peeled and sliced into 5 cm strips.
1 medium red capsicum cut into strips
2 cloves garlic crushed
1 teaspoon ginger finely chopped
2 Tablespoons Thai Red Curry Paste
400ml coconut cream
30 grams butter.
Parsley or coriander to garnish.

Melt butter over medium heat and add Thai Red Curry Paste. Cook gently for 2 minutes, then add onion, garlic and ginger. Cook for a further 2-3 minutes.
Add fish and toss gently for 2-3 minutes, then add carrot and capsicum and cook for a further 2 minutes.
Add coconut cream, place lid on pot and simmer gently for a further 5 minutes or until fish is cooked (easily pierced with a knife).
Add garnish.
Serve with rice and enjoy

Red Thai Fish and Prawn Curry

Thai Red Fish Curry
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