Thai Coconut Red Curry Fish

"This is a mild(ish) curry. So if you want it hotter, just add more the curry paste. If your spices are not fresh, use rounded teaspoons of the spices. For the fish I used 4 Pickerel fillets cut up. Use whole pieces of Cod, Halibut or any other firm white fish."

Original recipe yields 4 servings


  • Serving Size: 1 (257.2 g)
  • Calories 433.8
  • Total Fat - 28.3 g
  • Saturated Fat - 17.4 g
  • Cholesterol - 112.1 mg
  • Sodium - 149.4 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 6.2 g
  • Protein - 35.4 g
  • Calcium - 38.7 mg
  • Iron - 2.5 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in large skillet over medium heat.

Step 2

Cook and stir until shallots are tender, about 3 minutes; be careful not to burn them.

Step 3

Add ginger, curry powder and coriander.

Step 4

Cook for 30 seconds.

Step 5

Add coconut milk, curry paste, brown sugar and lime juice.

Step 6

Simmer, uncovered for 5 minutes.

Step 7

Mixture will thicken slightly.

Step 8

Stir in cilantro.

Step 9

Add fish to sauce in skillet.

Step 10

Spoon sauce over fish.

Step 11

Reduce heat to medium low.

Step 12

Cover and cook for about 7 minutes (for whole pieces) or until fish is cooked through and flakes easily with a fork.

Step 13

Serve fish with hot curry sauce spooned over top.

Tips & Variations

No special items needed.



Love fish and love curry so no surprise that this was a winner at my house. Served with basmati rice made for a delicious evening meal. This is one curry that will see to reruns in my kitchen!

review by:
(6 Apr 2019)



review by:
(3 Jun 2016)


Great fish recipe - I used the cod but used green curry paste (as that is what I had) and light coconut milk - served with grapes - but if I had thought about it earlier this would be wonderful with rice and fruit. (My husband who claims he hates curry had two pieces!) Thanks for sharing this keeper recipe!

review by:
(9 Oct 2015)