Thai Style Fish Curry

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  Thai Style Fish Curry

 This dish is packed full of flavour.  If Whiting is not available Hake is a great alternative.  

Thai Fish Curry

Serves 4 

Cooking time:


  • 700g whiting, skinned, boned and cut into 2½ cm chunks
  • 400ml tin of coconut milk
  • 200ml fish stock or water
  • 2-3 tablesp. Thai red curry paste
  • 1 large cucumber, peeled, deseeded and chopped into 2cm slices
  • Rind and juice of 1 lime
  • A pinch of sugar
  • Salt and freshly ground black pepper
  • To Serve:

    • Chopped fresh coriander
    • Rice or noodles
    • Sautéed spinach or stir-fried pak choi

To Cook

Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.

Stir in the red curry paste and cook for a further 2-3 minutes. Then add in the cucumber slices and continue to cook for 2 minutes. Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.

To Serve: Sprinkle over the fresh coriander and serve with rice or noodles and sautéed spinach or stir-fried pak choi.

Nutritional Analysis per Serving

Protein: 38g 

Carbohydrates: 62g 

Fat: 28mg 

Iron: 1.8mg 

Energy: 651kcal