Thai red fish curry

Thai red fish curry
  • Serves: 4
  • Cook time: Ready in 35 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

This aromatic and tasty Thai classic is ready in no time, making it the perfect midweek dinner.


  • 2 level tbsp Thai red curry paste
  • 2 tbsp tomato purée
  • 700ml fish stock
  • 100ml reduced fat coconut milk
  • 200g sugar snap peas, trimmed
  • 600g skinless white fish fillets, cut into bite sized pieces
  • 200g cherry tomatoes, left whole
  • A small handful of chopped fresh coriander
  • Juice of 1 lime, plus extra wedges to serve


  1. Place the curry paste in a large saucepan and add the tomato purée, stock and coconut milk. Bring to the boil and simmer, uncovered, for 8 minutes.
  2. Add the sugar snap peas and cook for 5 minutes. Add the fish pieces and cherry tomatoes and cook gently for 5 minutes until the fish is cooked through.
  3. Remove from the heat and stir in the coriander and lime juice.
  4. Serve with lime wedges- this curry is great with jasmine rice and Asian greens.

Tip: Use tiger prawns or scallops instead of white fish if you prefer.

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