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Easy Thai Red Fish Curry

This recipe for easy Thai red fish curry takes less than 30 minutes to cook up! Use the freshest local fish you can catch or find to create this simple, flavorful, and super fast Thai red curry with fish.

Course Main Course, Seafood
Cuisine Asian, East Asian, Pacific Northwest, Thai
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author The Homesteading Huntress


  • 5 oz wild caught fish cut into 1-2" pieces scales, skin, and bones removed
  • 2 tbsp vegetable oil
  • 1 small yellow onion, thinly sliced
  • 2 inches ginger, peeled and sliced
  • 2 cloves garlic, minced
  • 400 mL full fat coconut milk, canned
  • 2 tbsp Thai red curry paste
  • 1 tbsp chicken bouillion
  • 2 tbsp fish sauce
  • 1/2 cup water
  • 4 cups green cabbage, sliced
  • 1/2 cup bamboo shoots, canned or fresh
  • 2 cups green beans, trimmed to 2" pieces
  • 3 cups bean sprouts
  • 2 green onions, sliced
  • 10 Thai basil, sliced
  • 1/2 lime, sliced into wedges


  1. Heat oil in a pot at medium heat and add onion and garlic, stirring regularly until fragrant. 

  2. Add garlic, coconut milk, Thai red curry paste, chicken bouillion, fish sauce, and water, breaking up the Thai red curry paste and bouillion until dissolved. 

  3. Turn heat up to high and add cabbage and bamboo shoots, bringing Thai red curry to boil.

  4. Turn heat down to medium-high (low boil) and stir in green beans, fish, and green beans. Cover with lid and allow Thai red curry to steam for 6 minutes. 

  5. Uncover, plate easy Thai red fish curry, and add green onions, basil, and lime to taste. 

Recipe Notes

Feel free to substitute any ethically caught fish or mix of vegetables in this easy Thai red fish curry recipe.