Thai Fish Curry


Thai Fish Curry

Prep Time ~15 mins Cooking Time ~ 10 mins
Approx Cost ~£10 Difficulty ~Easy
Freeze ~Yes Serves ~4

Tip ~ Most firm fleshed fish works well in this recipe, the addition of prawns gives the curry an appealing colour.


2 red chillies, finely chopped

1 lime, juice and zest

2 stalks lemongrass, chopped roughly

1 piece root ginger (about the size of a walnut), peeled and chopped roughly

4 cloves garlic, peeled

1 small onion, peeled and thinly sliced

1 tablespoon Thai fish sauce (or more to taste)

400ml / 14floz tin coconut milk

900g / 2lb firm white fish cut into cubes - cod, haddock, river cobbler, prawns

1 large mango peeled and cut into cubes.


  • Make a curry paste first. Put the chillies, lime, lemongrass, ginger root, garlic, and onion and fish sauce into a blender. Whizz it all together until you get a smooth paste.
  • Heat a large frying pan and add the paste and sizzle for a couple of minutes, stirring to ensure it doesn't stick.
  • Pour in the coconut milk, mix well and bring to a simmer.
  • Add the fish, trying not to break up the pieces, simmer for about 5 minutes.
  • Add the mango and keep simmering for another couple of minutes. Add more fish sauce or lime juice to taste.
  • Serve with Thai rice.