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30-Minute Thai Red Curry with Fish

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

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 337 kcal
Course: Main Course
Cuisine: Thai

Ingredients

  • 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

Instructions

    Cup of Yum
  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

Serving 1of 4 Calories 337kcal (17%) Carbohydrates 13g (4%) Protein 29g (58%) Fat 16g (25%) Fiber 4g (16%) Sugar 5g (10%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 337

% Daily Value*

Serving 1of 4
Calories 337kcal 17%
Carbohydrates 13g 4%
Protein 29g 58%
Fat 16g 25%
Fiber 4g 16%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.