Thai Fish Red Curry | Thai Red Curry Recipe with Seafood
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 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
  1. Wash and pat dry the basa fish fillet. Cut the fillet into 2 inch cubes. Season with salt and pepper and set aside.
  2. 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.
  3. Heat a non-stick frying pan and add a tablespoon of oil to it.
  4. 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.
  5. 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.
  6. Now take a medium saucepan and heat the remaining oil. Add the sliced onion and saute till golden brown.
  7. 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.
  8. Add the fried Basa cubes to the sauce. Cover and cook on low heat for 5 more minutes.
  9. Bring the sauce to your desired consistency by boiling off some water if required.
  10. Sprinkle fresh coriander leaves and serve your Thai red fish curry with flavorful Jasmine rice.
Recipe by Flavor Quotient at