Quick Thai red fish curry

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• 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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• johnjoy

  05 December 2009

  johnjoy commented on this recipe

  serve with jasmine rice and mix up some Nam Pla (fish sauce) and hot chillies (cut up small) and sprinkle over rice, eat,close your eyes and you will be in thailand. sawadee

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• Shizznit

  21 October 2010

  Shizznit rated and commented on this recipe

  

  So quick and easy to cook. Goes down a storm when I have unexpected visitors for dinner. I improvise by adding quick pan fried trimmed green beans (or mounge tout) and baby sweet corn in a very hot pan (only for 3mins). Keep them to one side and add with the fish. I have also added some shredded lemon grass as a garnish to make it look a little bit more impressive for guests. If you want a thicker sauce add some corn flour until you get your desired consistency. This recipe also works great with chicken, turkey or pork.

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• Nadz

  20 January 2011

  Nadz commented on this recipe

  Thanks for the recipe i'm going to try it.. Everybody saying to left out the potato and eat it with rice.. I don't know too much about the thai cuisine but I'm living in India and in indian curry a lot of time i cooking the curry with potato ..and potato it's part of the curry recipe but i serve the curry with rice..So, yes..in India people sometime eat curry which contain potato and eat it with rice ..

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• Domestic goddess-to-be

  20 February 2011

  Domestic goddess-to-be commented on this recipe

  Not enough for two people unless its served as part of a 2/3 course meal. I used a bit more of everything and served with rice. I'll make this again, it was very easy and went down well with the other half.

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http://www.bbcgoodfood.com/recipes/4183/

http://www.bbcgoodfood.com/recipes/4183/

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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

Ready in 15 minutes

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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