Spicy Thai Fish Curry


Really and truly a lifesaver at times, Thai Curry is so easy to whip up and even easier when you have the paste pre – made and sitting in the fridge or freezer. Once you’ve got the paste down pat and suitably spiced to satiate those all important taste buds, this could potentially become a weekly favourite.  The paste is the most time consuming of all the prep, so that’s why you gotta yield enough for two – three dinners. Seriously though, after a long day at work – Fish Curry is your ten minute saviour!

The flavours for this recipe are clean and fresh with beautiful light tangy and spicy hits. Coconut milk brings a beautiful creaminess to the dish, which sits really well with rice…yum!

I use cod for this recipe but hake and haddock are good choices too. Don’t afraid to experiment with veggies for this one either, sliced red peppers, spinach, baby corn and extra chilies are all great additions.


Serves: 4

Ingredients for the paste:

  • 2-3 red chilies roughly sliced
  • 1/2 a roughly chopped onion
  • 3 large cloves of garlic roughly chopped
  • Thumbnail of ginger
  • 1/2 teaspoon of white pepper
  • 1 tablespoon of cumin
  • 2 tablespoons  of fresh coriander or coriander seeds
  • 3/4  tablespoon of paprika
  • Juice of two limes
  • 1 tablespoon of fish sauce (available in all large stores)
  • Zest of one unwaxed lemon or 2 stalks of lemongrass

**Simply blitz all these ingredients in a blender or bullet and you’re done, it’s that easy! Whatever is left over after the recipe, just pop it into an airtight jar and keep in the fridge for up to two weeks.



Other ingredients:

  • Fresh cod – allow about 100g person
  • Some bak choi/Chinese cabbage  from your local Asian store – roughly 20 leaves
  • 2 cups of broccoli florets
  • 1 1/2 cup of bean sprouts (optional)
  • 8 cherry tomatoes halved
  • 1 can/400ml of coconut milk
  • Olive oil
  • Rice to serve



Post paste method:

  1.  Prepare your rice first, rinse it and cook according to packet instructions.
  2. Five minutes before the rice is cooked,  start preparing the rest of your dish.
  3. Start by adding about 1/2 a tablespoon of oil to a saucepan and gently heating two tablespoons of your paste.
  4. Then, add in the beansprouts and allow them to fry off for a minute or two.
  5. Next, add the coconut milk and bak choi – giving it a quick stir around.
  6. Now, add in the broccoli and cherry tomatoes, then start dicing up the cod into bite size pieces.
  7. Add the cod to the saucepan and gently cook for 3-4 minutes – you don’t want to overcook it.
  8. Taste! Add more paste or  salt if necessary. Serve alongside or on a bed of rice.


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