Thai Red Curry Fish Recipe – Basa & Coconut Milk Delight

Last Updated on 4 months by Neha Deshmukh

Thai Red Curry Fish Recipe – Basa & Coconut Milk Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious weeknight meal that feels a little bit special. This Thai Red Curry Fish is exactly that. It’s fragrant, flavorful, and comes together surprisingly quickly. I first made this when I was craving something a little different from my usual Indian cooking, and it’s been a family favorite ever since! It’s a beautiful blend of Thai flavors with a gentle touch – perfect for a cozy night in.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s relatively quick – ready in about 30 minutes. The combination of flaky basa fish and creamy coconut milk is just heavenly. Plus, it’s packed with healthy veggies and a lovely aromatic spice blend. Honestly, it’s a flavor explosion in every bite! It’s a great way to introduce yourself (and your family) to the wonderful world of Thai cuisine.

Ingredients

Here’s what you’ll need to create this delicious Thai Red Curry Fish:

• 2 Basa fish fillets
• 1 Egg
• 10-15 Green beans
• 1 cup Green peas
• 1 Onion
• 4 tbsp Thai red curry paste
• 1 cup Thick coconut milk
• 4 tbsp Vegetable oil
• Salt and black pepper to taste
• 1 cup Fresh coriander leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Basa Fish: Basa is a mild, flaky white fish that works beautifully in this curry. It’s affordable and readily available. You can find it fresh or frozen. About 150-200g per fillet is a good size.
• Thai Red Curry Paste: This is where the magic happens! The quality of your curry paste really impacts the flavor. I like to use Mae Ploy brand, but feel free to experiment. You can find different heat levels, so choose one that suits your preference.
• Thick Coconut Milk: Don’t skimp on the coconut milk! Using a thick coconut milk (the kind that separates when chilled) is key to getting that rich, creamy sauce. You can often find this in Asian grocery stores. If you can only find canned coconut milk, refrigerate the can overnight and scoop out the thick cream from the top. Regional variations exist – in some parts of Thailand, they use a slightly sweeter coconut milk.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pat those basa fillets dry with paper towels and cut them into bite-sized cubes. Season generously with salt and pepper.
2. Now, whisk the egg in a bowl. Dip each fish cube into the egg white, ensuring it’s lightly coated.
3. Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Gently pan-fry the fish until it’s golden brown and cooked through – about 3-5 minutes. Set aside.
4. In the same pan, add the remaining 2 tablespoons of oil. Sauté the chopped onion until it’s beautifully caramelized – this takes patience, but it’s worth it!
5. Add the Thai red curry paste to the pan and cook for 5-8 minutes, stirring constantly. This helps to release all those amazing aromas.
6. Pour in the thick coconut milk and add the green beans and green peas. If the sauce is too thick, add a splash of water (about ¼ cup) to reach your desired consistency.
7. Bring the curry to a simmer and cook until the vegetables are tender-crisp, about 5-7 minutes.
8. Gently stir in the fried fish. Cover the pan and cook for another 5 minutes, allowing the fish to warm through and absorb all those delicious flavors.
9. Finally, adjust the sauce consistency if needed and garnish generously with fresh coriander leaves. Serve immediately with fluffy jasmine rice.

Expert Tips

Here are a few things I’ve learned along the way:

• Don’t overcrowd the pan when frying the fish. Work in batches if necessary to ensure even cooking.
• Caramelizing the onions is crucial for building flavor. Don’t rush this step!
• Taste as you go! Adjust the seasoning (salt, pepper, curry paste) to your liking.

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level Adjustment: If you like things extra spicy, add a pinch of chili flakes or a finely chopped red chili to the curry paste. My friend, Priya, always adds a little bird’s eye chili – she loves the heat!
• Vegetable Substitutions: Feel free to swap out the green beans and peas for other vegetables like bell peppers, broccoli, or bamboo shoots.
• Vegan Adaptation: Replace the basa fish with firm or extra-firm tofu, pressed to remove excess water and cubed.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your curry paste to ensure it doesn’t contain any hidden gluten.

Serving Suggestions

This Thai Red Curry Fish is fantastic served with:

• Jasmine rice (a must!)
• A side of steamed vegetables
• A sprinkle of chopped peanuts for extra crunch

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave. The sauce may thicken upon standing, so you might need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

• Is Basa a sustainable fish choice? This is a great question! Basa farming practices can vary. Look for basa that is certified by the Aquaculture Stewardship Council (ASC) to ensure it’s been farmed responsibly.
• Can I use a different type of fish? Absolutely! Cod, tilapia, or even salmon would work well in this recipe.
• How can I adjust the heat level of the curry? Start with a smaller amount of curry paste and add more to taste. You can also add a pinch of chili flakes for extra heat.
• What is the best type of coconut milk to use? Thick coconut milk is key! Look for a brand that separates when chilled.
• Can this be made ahead of time? You can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. Add the fish just before serving.