30-Minute Thai Red Curry with Fish

30-Minute Thai Red Curry with Fish made super quick and easy in your skillet! Serve it up with spaghetti squash, zucchini noodles, cauliflower rice or regular rice for an epic meal.

I generally get a massive hankering for Thai curry at least once a week.

While I have no qualms about ordering takeout, it recently dawned on me that I can whip out a mean Thai curry in the same amount of time (or less) it takes to order and pick up takeout.

Because I typically have curry essentials on hand (canned coconut milk, curry paste, ginger, fresh vegetables, and a stock of animal protein), I turned over a new leaf to minimize my takeout obsession, and simply make the amazing meal at home. In less than 30 minutes. With super squeaky clean ingredients.

What I love about this Thai Red Curry with Fish, aside from the fact that it’s DELICIOUS is I know exactly what goes into it. It is soy-free, refined sugar-free, and gluten-free. 

Fish and seafood tend to be my protein of choice, but I also make this exact recipe with chicken often. I can also enjoy it when spaghetti squash or zucchini noodles instead of rice if I’m feeling a lower carb situation.

Plus, whipping up a healthful, clean, yet insanely flavorful meal is the ultimate win. And we all need wins from time to time, right? RIGHT!

Let’s win this!

How to Make 30-Minute Thai Red Curry with Fish:

Begin by preparing the curry sauce. Add the coconut milk, broth, red curry paste, grated ginger, and fish sauce to a large deep skillet. Heat over medium-high and bring to a full boil. Whisk occasionally and allow sauce to cook about 5 minutes.

While sauce is cooking, chop the vegetables and fish.

Add the remaining ingredients (chopped carrots, broccoli, yellow squash, cod, bamboo shoots, and sea salt) to the skillet. Stir well and cover.

Cook, stirring occasionally, until vegetables have reached desired done-ness, about 10 minutes.

Remove cover and allow curry to cook an additional 5 to 8 minutes to thicken.

Taste curry for flavor. Add more curry paste, sea salt, and/or some lime juice or sriracha to taste.

Serve curry over cooked spaghetti squash, zucchini noodles, or steamed rice.

Recipe Adaptations:

• Replace red curry paste with green curry paste or 2 tablespoons of yellow curry powder in order to make green curry or yellow curry.
• Replace the cod with salmon, halibut, chicken, pork, or shrimp.
• Swap out any of the vegetables for veggies of choice. Cauliflower, zucchini, potato, bell pepper, or eggplant work great.
• Use your favorite type of fish! I use cod in this recipe, but I’ve also tried salmon and it is AMAZING!

More Healthy Curry Recipes:

• • One-Skillet Ground Turkey Thai Curry with Rice
  • AIP Salmon Curry (Nightshade-Free)
  • Thai Paleo Panang Curry
  • 30-Minute Chicken Green Curry
  • Nightshade-Free AIP Curry
  • Chicken Massaman Curry

That curry in a hurry life…and GO!

30-Minute Thai Red Curry with Fish

5 from 1 vote

By Julia

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4 servings

SaveSaved Pin Print

A quick and easy Thai red curry recipe with vegetables and fish

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Email Post Permalink

Save

Ingredients 

1x2x3x

• ▢ 1 15-ounce can full-fat coconut milk
• ▢ 1 cup chicken broth
• ▢ 2 Tbsp red curry paste
• ▢ 1 1-inch nub ginger, peeled
• ▢ 2 Tbsp fish sauce
• ▢ 2 large carrots, peeled and chopped
• ▢ 1 large crown broccoli, chopped
• ▢ 1 medium yellow squash, chopped
• ▢ 1 8-ounce can bamboo shoots, optional
• ▢ 1 to 1 1/2 pounds cod, or fish of choice, chopped
• ▢ sea salt, to taste

Instructions 

• Add the coconut milk, broth, red curry paste, grated ginger, and fish sauce to a large deep skillet. Heat over medium-high and bring to a full boil. Whisk occasionally and allow sauce to cook about 5 minutes. While sauce is cooking, chop the vegetables and fish.
• Add the remaining ingredients (chopped carrots, broccoli, yellow squash, cod, bamboo shoots, and sea salt) to the skillet. Stir well and cover. Cook, stirring occasionally, until vegetables have reached desired done-ness, about 10 minutes.
• Remove cover and allow curry to cook an additional 5 to 8 minutes to thicken.
• Taste curry for flavor. Add more curry paste, sea salt, and/or some lime juice or sriracha to taste.
• Serve with choice of vegetable noodles, vegetable rice, or steamed rice

Nutrition

Serving: 1of 4, Calories: 337kcal, Carbohydrates: 13g, Protein: 29g, Fat: 16g, Fiber: 4g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!