30-Minute Thai Red Curry with Fish

30-Minute Thai Red Curry with Fish made super quick and easy in your skillet! Serve it up with spaghetti squash, zucchini noodles, cauliflower rice or regular rice for an epic meal.

30-Minute Thai Red Curry with Fish

I generally get a massive hankering for Thai curry at least once a week. While I have no qualms about ordering takeout, it recently dawned on me that I can whip out a mean Thai curry in the same amount of time (or less) it takes to order and pick up takeout.

Because I generally have curry essentials on hand (canned coconut milk, curry paste, ginger, fresh vegetables, and a stock of animal protein), I turned over a new leaf to minimize my takeout obsession, and simply make the amazing meal at home. In less than 30 minutes. With super squeaky clean ingredients.

What I love about this Thai Red Curry with Fish, aside from the fact that it’s DELICIOUS is I know exactly what goes into it. It is soy-free, refined sugar-free, and gluten-free. I use organic produce and quality animal protein when I cook at home, which makes the meal ultra easy on the ol’ GI system. 

Bowl of Thai red curry served with spaghetti squash

Fish and seafood tend to be my protein of choice, but I also make this exact recipe with chicken often. I can also enjoy it when spaghetti squash or zucchini noodles instead of rice if I’m feeling a lower carb situation.

Plus, whipping up a healthful, clean, yet insanely flavorful meal is the ultimate win. And we all need wins from time to time, right? RIGHT!

Let’s win this!

How to Make 30-Minute Thai Red Curry with Fish:

Begin by preparing the curry sauce. 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.

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.

Remove cover and allow curry to cook an additional 5 to 8 minutes to thicken.

Taste curry for flavor. Add more curry paste, sea salt, and/or some lime juice or sriracha to taste.

Serve curry over cooked spaghetti squash, zucchini noodles, or steamed rice.

bowl of thai red curry served with spaghetti squash with a fork next to it and a napkin

Recipe Adaptations:

  • Replace red curry paste with green curry paste or 2 tablespoons of yellow curry powder in order to make green curry or yellow curry.
  • Replace the cod with salmon, halibut, chicken, pork, or shrimp.
  • Swap out any of the vegetables for veggies of choice. Cauliflower, zucchini, potato, bell pepper, or eggplant work great.

If you like this recipe, you may also enjoy:

    • One-Skillet Ground Turkey Thai Curry with Rice
    • AIP Salmon Curry (Nightshade-Free)
    • Thai Paleo Panang Curry
    • 30-Minute Chicken Green Curry
    • Nightshade-Free AIP Curry
    • Chicken Massaman Curry

That curry in a hurry life…and GO!

Stainless steel skillet with red curry with fish and vegetables inside and a wooden spoon with a green napkin wrapped around handle of skillet

30-Minute Thai Red Curry with Fish

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

Print

  • 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
  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

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30-Minute Thai Red Curry with Fish