Until traditional meat curries, this fish-based recipe can be ready in less than 20 minutes which is great after a long day. I only cook this meal if I can pick up fresh fish close to where I am stopping for the night as it is not something you want to travel with for long periods of time. Catching your own would be even better!


1 cup of rice
2 tablespoons red curry paste
1 small can coconut cream/milk
1 teaspoon soy sauce
1 teaspoon sugar (optional)
300g firm white fish, tuna or salmon, cut into 2cm cubes
2 cups green vegetables, cut into bite size pieces
Lime to serve


  1. Cook rice, set aside covered to keep warm.
  2. Heat a drizzle of oil in a fry pan over medium high heat. Add curry paste, soy and sugar and cook stirring for 1-2 minutes or until fragrant. Add coconut cream and bring to a simmer.
  3. Add fish, stir to cover in sauce and cook for 3 minutes over low heat. Add vegetables and stir through, cook for a further 3-4 minutes or until cooked but still crisp.
  4. Remove from heat, squeeze fresh lime over the curry and stir through.
  5. Divide rice between plates, top curry and extra lime if desired.

Serves 2


  • Using a firm fish for a curry will ensure it keeps its shape during the cooking process.


  • Vary the heat to your taste by using more or less of the curry paste
  • Lemon or red wine vinegar can be used in place of lime
  • Chicken or pork strips can be used in place of fish
  • Omit fish and add additional vegetables for a vegetarian friendly meal*
  • Canned red salmon, gently broken into large chunks and simmered with the vegetables can be used in place of fresh fish

*Most Thai style curry pastes contain fish sauce and shrimp paste making them unsuitable for vegans

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