Spicy fish curry

Spicy fish curry

(3) Rate it

  • 0:20 Prep
  • 0:20 Cook
  • 8 Servings
  • Capable cooks

Enjoy the flavours of coconut, lemongrass, shrimp paste and ginger in a spicy curry packed with white fish. A protein-powerhouse of flavour and colour, this dish will be the highlight of the night.

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Dinner party recipes, Nutrition information


  • 2 stalks lemongrass, trimmed, chopped
  • 5cm piece fresh ginger, peeled, chopped
  • 5cm piece galangal, peeled, chopped
  • 3 garlic cloves, quartered
  • 6 fresh coriander roots, washed
  • 8 small red chillies, seeded
  • 2 teaspoons shrimp paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon sunflower oil
  • 5 kaffir lime leaves, deveined, halved
  • 1 tablespoon palm sugar, grated
  • 700g firm white fish fillets, cut into 8 pieces
  • 100g snow peas, trimmed, halved
  • 100g green beans, trimmed, halved
  • 225g can bamboo shoot slices, drained, rinsed
  • 410g can baby corn spears, drained, rinsed, halved lengthways
  • 1/4 cup fresh Thai basil leaves, torn, plus extra to serve
  • 1/4 cup fresh coriander, chopped
  • 165ml can coconut milk
  • Jasmine rice, steamed, to serve


  • small food processor


  • Step 1
    Place lemongrass, ginger, galangal, garlic, coriander root, chilli, shrimp paste, ground coriander, cumin, turmeric, oil, 1/2 the lime leaves and 1 tablespoon water in the bowl of a small food processor. Process until mixture forms a paste, adding an extra tablespoon water if needed.
  • Step 2
    Heat a large saucepan over medium-high heat. Add chilli paste. Cook, stirring, for 2 minutes or until fragrant. Add sugar and 2 1/2 cups of water. Bring to the boil. Add fish and remaining lime leaves. Cover. Reduce heat to low. Simmer for 10 minutes or until fish is just cooked through.
  • Step 3
    Add snow peas, beans, bamboo shoots and corn. Simmer for 2 minutes or until snow peas are just tender. Stir in basil, coriander and 1/2 the coconut milk. Season. Drizzle curry with remaining coconut milk. Top with extra basil. Serve with rice.

  • High fibre
  • Low fat
  • Low kilojoule
  • Low sodium


  • 1784 kj


  • 8g

    Fat Total

  • 4g

    Saturated Fat

  • 3.3g


  • 25.4g


  • 54mg


  • 166mg


  • 59.6g

    Carbs (total)

All nutrition values are per serve
  • Author: Kim Coverdale
  • Image credit: Andrew Young
  • Publication: Super Food Ideas

Source: taste.com.au


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