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    You are in: Home / Thai / Thai Fish Curry Recipe
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    Thai Fish Curry

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • on November 11, 2002

      This is a delectable dish that definitely gets two thumbs up for taste! Imagine a creamy curry sauce, full of flavour but not too spicy and very colourful! The only thing I'd do different next time is cut the amount of broth by up to half to make a thicker sauce, since mine was still a bit too thin even after adding all that cornstarch.

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    • on June 09, 2012

    • on September 27, 2011

      Agreed, everything that previous reviewers have said is true, this dish is phenomenal. I found all of the items I needed at the Puget Sound's Japanese grocery institution (Uwujimaya), but the kafir leaves were outrageously expensive but did add something that I think was important to the flavor profile so I wouldn't recommend ditching them. I used ripe Fresno peppers because I knew the Thai peppers would be too hot for some. It worked perfectly and those who wanted more heat could use some Rooster sauce (sriracha). It's a really phenomenal dish. I used Dover sole filets which was probably not substantial enough as much of it broke into little pieces even though it was added near the end to cook very lightly. Maybe thicker chunks of a white fish would work better next time.

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    • on April 26, 2010

      Phenomenal recipe! This one has entered my standard dish rotation. For those without access to Asian markets, this dish is still excellent when made with additional lime juice and ginger instead of kaffir and galangal. I also sometimes substitute tilapia and shrimp for the monkfish, and routinely leave out the tomatoes. It's the sign of a truly great recipe that it holds its own even when tweaked. Thanks!

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    • on June 09, 2009

      This was a winning recipe for my first ever time cooking Fish Curry. I could only get dried galangal root, and dried lemongrass which after soaking I tied in muslin with the red chiliies and infused them in the broth, coconut milk and sake. It got the tick of approval from my wife who is a tough Fish Curry critic. Thank you Sue.

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    • on March 12, 2009

      Absolutely amazing! I had it with haddock and no tomatoes (but real galangal) because I'm a bit cheap, but really wow. I can't put enough emphisis on how great a big squeeze of lime and some fresh corriander is to this recipe.

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    • on February 02, 2008

      This was a complete hit. I used zest of Lime since my local store did not have the Kaffir - and it was wonderful

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    Nutritional Facts for Thai Fish Curry

    Serving Size: 1 (421 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 578.3
     
    Calories from Fat 194
    33%
    Total Fat 21.6 g
    33%
    Saturated Fat 16.3 g
    81%
    Cholesterol 28.3 mg
    9%
    Sodium 63.9 mg
    2%
    Total Carbohydrate 70.0 g
    23%
    Dietary Fiber 2.0 g
    8%
    Sugars 55.3 g
    221%
    Protein 19.0 g
    38%

    The following items or measurements are not included:

    red curry paste

    kaffir lime leaves

    galanga powder

    vegetable broth

    shrimp sauce

    lemongrass

    Detailed Nutrition Values About Nutrition Info

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