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+ servings
5 from 1 vote
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
Prep Time
10 mins
Cook Time
20 mins

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

Course: Main Course
Cuisine: Thai
Keyword: fish, low-carb, paleo, Thai, whole30
Servings: 4 servings
Author: Julia
  • 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
  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