Go Back
Print
Thai Red Curry Fish Stew

Thai Red Curry Fish Stew

A hearty fish stew filled with the flavours of Thai Red Curry. Perfect for any night of the week and ready in under 30 minutes. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 can light coconut milk
  • 2 tbsp Thai Red Curry Paste more if you prefer spicy
  • 2 tbsp fish sauce
  • 2 tbsp fresh lemongrass finely minced
  • 1 tbsp brown sugar packed
  • 6 leaves Thai basil fresh
  • 2 cups baby spinach
  • 2 cups broccoli florets
  • 1 cup carrots thick sliced
  • 1 cup any other vegetable (bok choy, bell peppers etc.)

Instructions

  1. In a wok or sauce pan whisk together coconut milk, red curry paste, lemongrass, brown sugar and fish sauce over medium heat.

    Add broccoli, carrots and other vegetables, cover and cook for 10 minutes (or until vegetables are tender).

    Add fish, thai basil and spinach and cook for another 5-10 minutes or until fish is no longer translucent.

    Serve with basmati rice and lime wedges.