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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. 

Bowl of Thai red curry served with spaghetti squash

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.

bowl of thai red curry served with spaghetti squash with a fork next to it and a napkin

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:

That curry in a hurry life…and GO!

Stainless steel skillet with red curry with fish and vegetables inside and a wooden spoon with a green napkin wrapped around handle of skillet

30-Minute Thai Red Curry with Fish

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Remove cover and allow curry to cook an additional 5 to 8 minutes to thicken.
  4. Taste curry for flavor. Add more curry paste, sea salt, and/or some lime juice or sriracha to taste.
  5. Serve with choice of vegetable noodles, vegetable rice, or steamed rice
Nutrition Information
Yield 4 Serving Size 1 of 4
Amount Per Serving Calories 337Total Fat 16gUnsaturated Fat 0gCarbohydrates 13gNet Carbohydrates 9gFiber 4gSugar 5gProtein 29g

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Vanessa

Tuesday 13th of April 2021

At what point do you add the fish in to cook? When I make this with chicken I cook the chicken in with the seasonings and curry paste.

Ashley

Sunday 27th of December 2020

This was fantastic.

Julia

Monday 28th of December 2020

I'm so happy you like it, Ashely! xoxo

Stephanie Verwys

Thursday 21st of May 2020

This was so delicious! Made it with local pollock. Also one of the first recipes that ACTUALLY took me 30 minutes to make :)

Allison

Wednesday 18th of December 2019

Made this on the weekend and loved it! Thanks, Julia!

Julia

Wednesday 18th of December 2019

I'm so happy you like it, Allison! It's one of my go-tos! xoxo

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