Quick Thai red fish curry

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olive magazine

7 ratings

Recipe by olive magazine

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1. Heat the red curry paste with the coconut milk in a saucepan. Add the potatoes and cook for 8 minutes or until just tender, then add the tomatoes and fish and cook for 3 minutes or until cooked through.
2. Stir in the coriander and lime juice and serve with wedges of lime to squeeze over

Low Gi

Choose new potatoes in their skins to keep the Gi low. Cold, cooked potatoes have a lower Gi than hot ones, so serve them on the side if you want a lower Gi.

Per serving

277 kcalories, protein 25.7g, carbohydrate 15.4g, fat 13.3 g, saturated fat 9.1g, fibre 0g, salt 0 g

Latest comments and suggestions

• whiteychris

  31 October 2007

  whiteychris commented on this recipe

  Fantastic recipe - made this last night and it took less than 20minutes! Great for a quick eat.

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• whiteychris

  31 October 2007

  whiteychris rated this recipe

  

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• vickivale

  06 November 2007

  vickivale rated and commented on this recipe

  

  really pleasant next time i will leave out the potatoes and do rice instead.

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• bosskax

  19 January 2008

  bosskax rated this recipe

  

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• Woobes

  22 February 2008

  Woobes commented on this recipe

  Very tasty, and quick, but no need for the potatoes, much nicer with rice. very quick to make.I doubled up to make for four, just make sure the fish doesn`t overcook.

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• raychi_moo

  30 March 2008

  raychi_moo commented on this recipe

  could you use squash or sweet potatoe instead?

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• SpoonFed

  26 May 2008

  SpoonFed rated and commented on this recipe

  

  First off, I didn't find that this recipe had the vibrancy of a real Thai curry. When I make a curry in a hurry, I follow the above method, adding the paste and the coconut milk, but then I add Lloyd Grossman red Thai curry sauce to give it a bit more depth. It's still not the same as a restaurant curry but people always seem happy with it! I agree with the review above suggesting removing the potatoes - I prefer it with rice. Bell peppers, green beans, and parsnips are all nice alternatives with both red and green Thai curries. Squash or sweet potatoes would probably work too!

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• CockneyChef

  01 September 2008

  CockneyChef rated and commented on this recipe

  

  I used Coley, added 4 heaped teaspoons of my favourite Red Thai paste a whole tin of coconut milk left out the potatoes and used French beans, Red Pepper & Baby Corn served with rice. Very nice.

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• Val

  26 March 2009

  Val rated and commented on this recipe

  

  Add some kaffir lime leaves, extra dry ground chili and a splash of Thai fish sauce to your Coconut and Red Paste mixture to give an extra and slightly sour taste. I put a tin of drained clams and Octopus (drained of it's oil) into the curry along with white fish - really quick and tasty!

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• GRET_PORTION

  25 October 2009

  GRET_PORTION rated and commented on this recipe

  

  Substituted half a red pepper & some sugar snap peas for the potato & added some tiger prawns. Served with Jasmine rice. Great meal, especially for the small amount of time invested!! Will defo do cook it again!

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Ingredients

• 1-2 tbsp Thai red curry paste
• 200ml light coconut milk
• 6 salad or new potatoes , halved if large
• handful cherry tomato
• 250g skinless white fish fillets (from a sustainable source) cubed or left in big pieces
• handful coriander leaves
• 2 limes , 1 juiced, 1 cut into wedges

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Difficulty and servings

Serves 2

Preparation and cooking times

Ingredients

• 1-2 tbsp Thai red curry paste
• 200ml light coconut milk
• 6 salad or new potatoes , halved if large
• handful cherry tomato
• 250g skinless white fish fillets (from a sustainable source) cubed or left in big pieces
• handful coriander leaves
• 2 limes , 1 juiced, 1 cut into wedges

Per serving

277 kcalories, protein 25.7g, carbohydrate 15.4g, fat 13.3 g, saturated fat 9.1g, fibre 0g, salt 0 g

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