Easy Red Thai Fish & Shrimp Curry

This delicious and quick dish is perfect on those weeknights! Made with coconut milk that gives it a richer and creamy taste compared to regular milk, and the best part is that coconut milk is lactose free!!

I used bass for this recipe since it was what I had on hand however you can substitute it with tilapiahaddock or cod.

Prep : 10 mins / Cook : 30 mins / Total 40 mins

Servings: 4


1-2 basa fish filet, cut in small chunks
10-12 shrimps, cleaned
4 tbsp epis seasoning
3-4 tbsp olive oil
2 tbsp fresh ginger, finely chopped
2 tbsp garlic, finely chopped
1/2 yellow onion, diced
1 red onion. chopped
2 large carrots, chopped
1 celery branch, chopped
2-3 large potatoes
1 cup chicken or vegetable stock
3-4 tbsp red Thai curry paste
1 can coconut milk
1 red bell pepper, diced
1 cup basmati rice, well rinsed


  1. Cut the basa fillet in cubes and add to a bowl with the cleaned shrimps. Add the epis seasoning and leave to marinate for at least 30 mins, set aside.
  2. Add the olive oil, garlic, ginger and yellow onion to a large wok on medium-high heat and cook for 3 – 4 minutes or until softened.
  3. Add the carrots, red onion and potatoes, cook for 3-4 mins.
  4. Gradually add the chicken or vegetable stock to the wok and cover for 2 mins.
  5. Add the red curry paste and pour in the coconut milk bring to a steady boil. Simmer for 10 minutes.
  6. Finally add the marinated fish and shrimps to the wok and cook for 4-5 more mins covered.
  7. Serve with the white basmati rice and basil

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