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Easy Thai Red Fish Curry

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 600 g (20 oz) white fish or salmon
  • 4 tbsp butter
  • 2 tbsp thai red curry paste
  • 400 ml (2 cups) coconut cream full-fat
  • 4 tbsp cilantro / coriander chopped, fresh
  • pink himalayan salt & ground black pepper season to taste

Optional add-ins:

  • 1 fresh red chilli chopped
  • 1 inch fresh root ginger minced


  1. Preheat the oven to 350°F (180°C)

  2. Choose a suitable baking dish that will hold all of the fish but doesn't leave too much room between the fish and the dish
  3. Grease the baking dish with a little butter and place the fish inside

  4. Place a tablespoon of butter on top of each piece of fish and sprinkle salt and pepper to taste
  5. In a small bowl mix together the coconut cream, curry paste and coriander (optional - add chilli and/or ginger at this stage) and pour over the fish

  6. Bake for around 20 minutes until the fish is cooked through

Recipe Notes

Best served with our Cauliflower Mushroom Rice, buttery bok choy or brocolli.

per serving: carbohydrates 8g | protein 34g | fat 43g | kcals 561