Thai Fish Curry May 26, 2025
Looking for a quick and flavorful dinner? Try this stovetop Thai fish curry with snapper! It’s packed with rich coconut milk, vibrant red curry, and tender fish filets that come together in just 30 minutes. Perfect for weeknight dinners. Check out the original recipe here.
Ingredients:
- 1 tablespoon olive oil
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons red curry paste
- 1 can coconut milk 400 grams
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar or coconut sugar
- 600 grams snapper filets, cut into 2-inch pieces
- ½ teaspoon salt
- 1 cup snap peas halved
- 1 cup broccoli florets
- 1 cup sliced carrot
For garnish
- Fresh cilantro/coriander
- Chopped green onions
- Fried shallots
Cooked rice, to serve
Instructions:
Prepare the Red Curry Sauce:
To begin, heat the oil in a large skillet or deep frying pan over medium heat. Once the oil is hot, add the chopped onion and sauté until soft and translucent, about 3–4 minutes. After a few minutes, add the minced garlic and grated ginger, and continue to cook for another 1 minute until fragrant.
Next, stir in the red curry paste and cook for about a minute, allowing the flavours to meld together and become aromatic. Then, pour in the coconut milk, stirring gently to combine all the ingredients evenly. Once everything is well mixed, add the fish sauce, lime juice, and brown sugar. At this point, bring the mixture to a gentle simmer and let it cook for about 2–3 minutes, allowing the sauce to thicken slightly and the flavours to deepen.
Prepare and Cook the Snapper Filets:
Meanwhile, while the sauce is simmering, begin preparing the snapper filets. Cut them into desired portions and season with a little salt, on one side only. Once seasoned, carefully transfer the snapper filets into the skillet with the red curry sauce, nestling them gently into the sauce so they are partially submerged.
Then, lower the heat to medium-low and cover the skillet with a lid to trap the heat and moisture. Let the filets simmer in the sauce for about 3–4 minutes. After that time has passed, open the lid and gently turn the filets over.
Immediately after, add the snap peas, carrots, and broccoli to the skillet. These vegetables will cook quickly while absorbing the flavourful sauce. Once added, cover the skillet again and continue cooking for 5 more minutes, or until the fish is fully cooked through and flakes easily with a fork, and the vegetables are just tender.
Serve:
To finish, garnish the snapper curry with fresh cilantro (coriander) and chopped green onions for a burst of freshness. For added crunch and flavour, top with crispy fried shallots. Finally, serve the dish with jasmine rice—or your favourite rice variety—to soak up that rich, coconuty red curry sauce.