Fish Thai Red Curry

A Light, Creamy Curry in 20 Minutes

Thai red fish curry is tender white fish poached in a creamy coconut sauce made with red curry paste, makrut lime leaves and crisp vegetables. It’s ready in about 20 minutes, light but full of flavour, and works with redfish, cod, haddock or salmon. Serve it with jasmine rice, or cauliflower rice for a lighter meal.

At a glance

• Thai name: Gaeng Phed Pla (แกงเผ็ดปลา), “red curry with fish”

• Ready in: about 20 minutes

• Heat: spicy. Mae Jum Red Curry Paste is 3/5

• Best fish: redfish, cod, haddock or salmon, firm fillets that hold together

• Key ingredients: red curry paste, coconut milk, green beans, baby corn, makrut lime leaves

• Serve with: jasmine rice or cauliflower rice

Fish curries are lovely when you want something lighter, and this one is quick enough for a weeknight but special enough for guests. The base is Mae Jum Thai Red Curry Paste, so authentic Thai flavour is within easy reach.

What is Thai Red Curry?

Thai red curry gets its colour and heat from red chillies, balanced by aromatics like lemongrass, galangal and makrut lime. Traditional red curry pastes often include shrimp paste. Mae Jum Red Curry Paste doesn’t: it’s vegan, with no fish sauce, made from Jum’s family recipe with dry-roasted red chillies and stone-ground the traditional way. That means you season it yourself, with fish sauce here, or soy sauce for a plant-based version.

Curious how it compares with green curry? Read Which is Hotter: Red or Green Thai Curry?

Which Fish is Best for Thai Red Curry?

Redfish is the star here, but any firm white fish works: cod, haddock or hake all hold together in the sauce. Salmon is a richer option. Try our Thai Red Curry Salmon. Whichever you choose, cut it into bite-sized pieces and add it at the end, so it poaches gently without breaking up.

Ingredients You’ll Need

• Redfish fillets (500g): or cod, haddock or another firm white fish

• Mae Jum Thai Red Curry Paste (35g): the heart of the dish

• Coconut milk (400ml): for a creamy, rich sauce

• Green beans (150g): for crunch and freshness

• Baby corn (120g): sweet and tender

• Palm sugar (1 tbsp): balances the heat

• Fish sauce (1 tbsp): adds savoury depth

• Fresh makrut lime leaves (3–4): for a bright citrus fragrance

Add peppers or spinach for extra colour if you like.

How to Make Thai Red Fish Curry

1. Prep. Trim the green beans and cut them into thirds, and slice the baby corn diagonally. Pat the fish dry and cut it into bite-sized pieces.

2. Make the curry base. Heat the thick cream from the top of an unshaken tin of coconut milk in a wok, stir in the red curry paste, and simmer for 5 minutes until the oil rises to the surface.

3. Season and add the vegetables. Stir in the palm sugar and fish sauce, then add the green beans, baby corn, the rest of the coconut milk and the torn makrut lime leaves.

4. Cook the fish. Gently add the fish and simmer for 5–7 minutes, until just cooked through.

5. Serve. Spoon over jasmine rice and garnish with sliced red chilli or fresh coriander.

Make It Your Own

• Swap the fish: salmon, cod or haddock, or add prawns for a seafood twist.

• Try another paste: green or Panang curry paste for a milder version, or Jungle for more heat.

• Change the vegetables: use whatever’s in season.

Frequently Asked Questions

What fish is best for Thai red curry?

Firm white fish like redfish, cod, haddock or hake holds together best. Salmon also works well for a richer curry.

How do you stop fish breaking up in curry?

Cut it into chunky pieces, add it last, and simmer gently for 5–7 minutes without stirring too much.

Is Thai red fish curry spicy?

It’s spicy: Mae Jum Red Curry Paste is 3/5, and the coconut milk softens it. Use a little less paste for a milder curry.

Fish Thai Red Curry

Course

Thai Red Curry

Cuisine

Thai

Season / Occasion

Quick Weeknight

Calories

261.3

A recipe by Jatuporn (Jum) ★★★★☆ 4.0· 4dairy-freegluten-free

Serves − 4 +

Metric Imperial

Prep

10 min

Cook

20 min

Total

30 min

Difficulty

Easy

Cooking times shown are for the base recipe — allow extra time when making larger quantities

Twenty minutes to restaurant-quality Thai red curry: silky fish, vibrant vegetables, and Mae Jum's stone-ground paste. Light, flavourful, deeply satisfying.

Ingredients

• 500 g Fish fillets
• 35 g Mae Jum Thai Red Curry Paste
• 150 g Green Beans
• 120 g Baby Corn
• 400 ml Coconut Milk
• 1 tbsp Palm Sugar
• 1 tbsp Fish Sauce
• — 3-4 Kaffir Lime Leaves

Method

1

Trim the ends of the green beans and cut them into thirds. Cutting carefully into thirds keeps them bite-sized and ensures they cook through quickly and evenly without losing their bright colour or natural texture during the final simmer.

2

Cut baby corn diagonally into thirds. Cutting diagonally increases the surface area exposed to the sauce, allowing the corn to absorb more flavour while keeping a satisfying crunch in the finished curry.

3

Carefully cut fish fillets into bite-size pieces and pat dry with kitchen tissue. Patting the fish dry is essential, any excess moisture will prevent it from sitting cleanly in the sauce and can cause it to break apart during the gentle simmer.

4

Heat the thick layer of coconut milk (coconut cream) in a wok and then add the curry paste. Bring to a light boil and blend well. Simmer for 5 minutes to allow the oils to rise to the surface. This step builds the entire depth of flavour in the curry, the paste should become deeply fragrant and the oil should visibly rise before you move on.

5

Add palm sugar and fish sauce, blend well before adding in green beans and baby corn with the remaining coconut milk. Simmer for 2-3 minutes. Taste at this point, the sauce should be a good balance of savoury and lightly sweet before the fish goes in.

6

Tear kaffir lime leaves and add to the wok, stir together and then push the vegetables to one side. Gently place in the fish fillets and simmer for 5-7 minutes until cooked. Handle the fish gently throughout, avoid stirring too vigorously as it will flake apart easily once it begins to cook.

7

Serve up and enjoy with freshly steamed Thai Jasmine rice. A squeeze of fresh lime on the side lifts the whole dish beautifully.

Nutrition per serving

261.3kcal

Calories

12.1g

Fat

11.4g

Carbs

28.8g

Protein

1.9g

Fibre

617.4mg

Sodium

Used in this recipe

Thai Red Curry PasteAdd to basket