Thai red fish curry

Thai red fish curry

Thai Red Fish Curry

A lovely full-flavoured Thai fish curry served on a bed of noodles.

  • 25 mins
  • 4
  • Intermediate


  • 410g tin coconut milk
  • 1 lemongrass stalk, bruised
  • 10ml grated ginger
  • 20ml Thai red curry paste
  • 500g frozen hake, cubed
  • 125g sugar snap peas, halved
  • 250ml frozen corn
  • 1 small red chilli (optional)
  • handful coriander
  • cooked noodles, to serve


  1. Heat the coconut milk, lemongrass, ginger and curry paste on medium and bring to boil for a minute.
  2. Add the hake, sugar snap peas, corn and chilli (if using) and cook for 10-15 minutes until done. Mix in the coriander and serve with noodles.