Description
A fragrant and spicy Thai red curry made with tender white fish fillets, baby corn, and water chestnuts simmered in creamy coconut milk, enhanced with aromatic herbs and served alongside jasmine rice — perfect for a flavorful and warming dinner.
Ingredients
Units
Scale
- 500g white fish fillets (tilapia, cod, or snapper), cut into chunks
- 1 tbsp oil (coconut or vegetable)
- 2 tbsp Thai red curry paste
- 400ml coconut milk
- 1 cup baby corn, halved
- 1/2 cup sliced water chestnuts
- 1/2 onion, thinly sliced
- 1 red chili, sliced (optional)
- 1 tbsp fish sauce
- 1 tsp brown sugar
- Juice of 1 lime
- Fresh basil or Thai basil leaves for garnish
- Fresh cilantro for garnish
- Steamed jasmine rice, to serve
Instructions
- Heat oil in a large skillet or wok over medium heat. Add curry paste and sauté for 1–2 minutes until fragrant.
- Pour in coconut milk and stir to combine. Bring to a gentle simmer.
- Add onions, baby corn, and water chestnuts. Cook for 4–5 minutes until slightly tender.
- Gently add fish pieces and cook for another 5–7 minutes, or until fish is opaque and cooked through.
- Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
- Garnish with sliced chili, fresh basil, and cilantro.
- Serve hot with a side of steamed jasmine rice.
Notes
- Use firm white fish to prevent breaking during cooking.
- Adjust curry paste amount for desired heat level.
- Substitute fish sauce with soy sauce for a pescatarian or lower sodium version.
- Add other vegetables like bell peppers or snap peas for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
