Thai Red Fish Curry

This vibrant and spicy curry by The Petite Cook is a fantastic light option for a quick balanced meal.
Thai Red Fish Curry
  • 4 people
  • 30 mins
  • 20 mins
  • 10 mins


Peel and finely slice the onion and carrot. Remove seeds and white parts of the bell pepper and finely slice.

Remove skin from both the hake and trout, cut into chunks and set aside. Remove the coral from the scallops and set them aside.

Heat a large wok or cast iron skillet with the olive oil over medium heat. Add in garlic, ginger, whole chilli pepper, onion, bell pepper, carrot, pak choi and snow peas, and stir-fry for 2 minutes.

Add in the Thai red curry paste and sugar and stir-fry for another 1 minute.

Push the vegetables over the sides of the wok, and fold in the hake and trout fillets, followed by the scallops and mussels, and stir-fry for 1 minute.

Pour in the coconut milk and fish sauce, and add in the lemongrass. Cook for 5 minutes, then remove lemongrass and whole chilli pepper. Add a splash of water if it's a bit too thick. Adjust seasoning to taste.

Remove from the heat, squeeze half lime over the curry, and sprinkle with fresh coriander on top.

Serve immediately with steamed jasmine rice on the side.


  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • Half tsp fresh ginger, minced
  • 1 small chilli pepper
  • Half white onion
  • Half red bell pepper
  • 1 medium carrot
  • 1 small pak choi, halved
  • 60gr fresh snow peas
  • 2-1/2 tbsp Thai red curry paste
  • 1 tbsp brown sugar
  • 200gr fresh hake fillet
  • 1 medium trout fillet
  • 5 fresh scallops
  • 100gr fresh mussels, cleaned
  • 1 can coconut milk
  • 1 tbsp fish sauce
  • Half lemongrass
  • Half a lime
  • Handful fresh coriander, chopped
  • Jasmine rice, steamed, to serve
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