Thai Red Curry with Jewfish

Thai Red Curry with Jewfish

Ingredients

For the curry:

  • 1 large jewfish fillet (or similar firm white fish like barramundi, snapper, or cod), skinned and cut into bite-sized chunks
  • 2–4 tablespoons Thai red curry paste (from a jar — adjust to taste for heat)
  • 1 onion, chopped
  • 3–4 garlic cloves, minced
  • 1 red bell pepper (capsicum), sliced
  • A handful of fresh red chilies, sliced (adjust for spice)
  • Plenty of fresh basil leaves (Thai basil preferred, but any works)
  • Fresh coriander (cilantro) leaves, for garnish and some chopped into the dish
  • 2 × 400ml cans coconut milk
  • Chicken or fish stock (a cup or so, to reach desired consistency)
  • 1–2 tablespoons fish sauce
  • Juice of 1–2 limes (to taste)
  • Neutral oil for cooking (if needed)
  • Cooked rice, to serve

Step-by-Step Instructions

  1. Prep the ingredients
    • Pat the fish fillet dry and cut it into chunky pieces. Set aside.
    • Chop the onion and mince the garlic.
    • Slice the red bell pepper and chilies.
    • Roughly chop some coriander and pick basil leaves. Have everything ready — mise en place style.
  2. Make the curry base
    • Heat a large pot or deep pan on medium heat. Add a splash of oil if needed.
    • Fry the red curry paste for 1–2 minutes until fragrant (it will smell amazing).
    • Add the chopped onion and garlic. Cook for a few minutes until softened.
    • Pour in the coconut milk and a splash of stock. Stir well to combine. Bring to a gentle simmer.
    • Season with fish sauce and a squeeze of lime juice. Taste and adjust.
  3. Simmer the sauce
    • Let the sauce simmer for 5–10 minutes to thicken slightly and develop flavor. Add more stock if it's too thick.
    • Stir in sliced red bell pepper and chilies for the last few minutes so they stay slightly crisp.
    • Add most of the basil and some chopped coriander toward the end.
  4. Cook the fish
    • Gently add the fish chunks to the simmering sauce.
    • Cook for 4–8 minutes (depending on size) until the fish is just cooked through and flakes easily — it should remain tender and not overcooked. Avoid vigorous stirring to keep the pieces intact.
  5. Finish and serve
    • Give a final taste and adjust with more fish sauce, lime juice, or chili.
    • Spoon the curry over steamed rice in bowls.
    • Top with extra basil, fresh coriander sprigs, sliced chili, and a crack of black pepper.
    • Optional: Serve with extra lime wedges on the side.