Experience the best & freshest Thai flavors with this Thai red fish curry that has all Thai flavors amalgamated in one bowl along with succulent cubes of fish & array of veggies!
I am fond of Thai food a lot. It’s not been very long that I got introduced to Thai cuisine and fell in love with it almost instantaneously. Thai and Indian cuisine have some distinctive differences but somehow, I feel their hearts are in same place.
In both these cuisines, exquisite flavors are created using simple and fresh ingredients. This Thai red fish curry is no exception at all; you will realize it as soon as you try it for the very first time. Like any Thai curry, this Thai red fish curry is also made with different combination of veggies and best part is that you can use any fish of your choice.
The fish cubes are mainly stewed in this Thai curry sauce giving them a melt-in-mouth texture in the final dish. There is also no rule in the choice of veggies you would like to add in your Thai red fish curry; whatever you like and have handy at the time of making, use them. These Thai curries are very forgiving recipes and doesn’t impose any strict rule over their cooking.
When I got the packet of Basa fillets, I was not exactly sure what I would be doing with them. Basa fillets are so tasty by itself that I do not like to overpower them with spices. It is best to retain the fresh and velvety texture of this delicate fish and create something simple but wholesome; this Thai red fish curry turned out to be the best bet for them.
The mild yet superbly flavorful red curry sauce complemented the Basa fish cubes beautifully without making it too overwhelming with spices. If you already have tried Thai red fish curry in your favorite Thai restaurant and wondered how to make such a flavorful dish at home, I am here for your rescue.
Trust me, making this Thai red fish curry is extremely easy especially because nowadays you get the Thai curry pastes easily in supermarkets. You can make the curry pastes from scratch at home too, but let’s park that for another day and continue today’s Thai red fish curry with store-bought curry paste.
Almost all Thai curries follow the same pattern and they are quite versatile in nature without being controlled by complicated ingredients. You will need three primary things to successfully make this Thai red fish curry or any Thai curry for that matter – a curry paste, a can of coconut milk and lastly your imagination!
The flavors of Thai curry suit to all combinations of vegetables, meats or seafood which essentially means you can create endless versions of this goodness using your imagination. Make different combinations of fish & veggies each time you make this Thai delicacy. I used green beans & green peas in my today’s recipe of Thai red fish curry but that’s just a sample.
I have made this same recipe using assorted bell peppers, zucchini, broccoli and carrots too. Any vegetable works beautifully in this which makes it even more handy as you don’t have to worry about specific ingredient. The most popular Thai curries are red, green and yellow; even though I have chosen the red curry this time, you can conveniently replace it with any Thai curry paste of your choice – green or yellow.
All other steps of the recipe will remain same irrespective of which Thai curry paste you are using. While choosing the vegetables, you need to keep in mind their cooking time; for example, broccoli cooks really fast whereas carrots take more time. So, I would recommend to cook the veggies separately according to their cooking time and then finally combine everything to make the most delicious Thai red fish curry of all time!
I am sure you will love this curry as much as we did as the Thai curry served with rice makes for the most wholesome as well as satisfying meal for everyone. Bring in the essence of Thai cuisine at home with this Thai red fish curry and as always, enjoy!
- Basa fish fillet – 2
- Egg – 1
- Green beans – 10 to 15, cut into 2 inch long strips
- Green peas – 1 cup
- Onion – 1, sliced
- Thai red curry paste – 4 tbsp
- Thick coconut milk – 1 cup
- Vegetable oil – 4 tbsp
- Salt and black pepper to taste
- Fresh coriander leaves – 1 cup, chopped
- Wash and pat dry the basa fish fillet. Cut the fillet into 2 inch cubes. Season with salt and pepper and set aside.
- Separate the egg and reserve the yolk for another use. We will need only the egg white here. Take the egg white in a shallow bowl. Season it lightly with salt.
- Heat a non-stick frying pan and add a tablespoon of oil to it.
- Take each fish cubes and dip it into the egg white. Coat it well and place it gently on the hot pan once the oil is hot.
- Fry the fish cubes on low heat for 1 minute each side. Basa fillets are very delicate, so handle them carefully to avoid breaking. Set aside the fried fish cubes.
- Now take a medium saucepan and heat the remaining oil. Add the sliced onion and saute till golden brown.
- Now add the red curry paste and saute it for 5 to 8 minutes. Then add the coconut milk, green beans and green peas. If the sauce seems to be too thick, add some water to loosen it up and let it come to rolling boil.
- Add the fried Basa cubes to the sauce. Cover and cook on low heat for 5 more minutes.
- Bring the sauce to your desired consistency by boiling off some water if required.
- Sprinkle fresh coriander leaves and serve your Thai red fish curry with flavorful Jasmine rice.