Quick Thai red fish curry

  • serves 2
  • Easy

Our easiest and possibly fastest fish curry is ready in just 15 minutes. We don't scrimp on flavour though and a decent Thai red curry paste makes it hot and spicy. The potatoes and cherry tomatoes give it bulk and colour making it an ideal midweek meal for two



  • Thai red curry paste 1-2 tbsp
  • light coconut milk 200ml
  • new or salad potatoes 6, halved if large
  • cherry tomatoes a handful
  • skinless white fish fillets (from a sustainable source) about 250g, left in big pieces or cubed
  • coriander a handful of leaves
  • lime 2, 1 cut into wedges


  • Step 1

    Heat the red curry paste with the coconut milk in a saucepan. Add the potatoes and cook for 8 minutes or until just tender, then add the tomatoes and fish and cook for 3 minutes or until cooked through. Stir in the coriander and lime juice and serve with wedges of lime to squeeze over.

Nutritional Information

  • Kcals 277
  • Carbs 15.4g
  • Protein 25.7g
  • Fat 13.3g