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How to Make Authentic Thai Fish Red Curry with Pineapple

Dive into the exotic flavors of Thailand with this aromatic and colorful Thai Fish Red Curry with Pineapple. This dish perfectly balances the heat of red curry paste with the sweetness of pineapple and the richness of coconut milk, all complementing tender chunks of white fish. It's a quick and impressive meal that's sure to transport your taste buds to Southeast Asia.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Thai Fish Red Curry with Pineapple combines tender white fish with the sweet tanginess of pineapple in a creamy, spicy coconut curry sauce. It's a perfect balance of flavors that brings the taste of Thailand to your kitchen.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g firm white fish (such as cod or halibut), cut into 2-inch chunks
  • 2 tablespoons vegetable oil
  • 3 tablespoons Thai red curry paste
  • 1 can (400ml) coconut milk
  • 1 cup fresh pineapple, cut into 1-inch chunks
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 2 kaffir lime leaves (or zest of 1 lime)
  • 1 cup Thai basil leaves
  • 2 tablespoons lime juice
  • Steamed jasmine rice, for serving

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium heat.

  2. Add the red curry paste and cook for 1-2 minutes, stirring constantly until fragrant.

  3. Pour in the coconut milk and bring to a gentle simmer, stirring to combine with the curry paste.

  4. Add the kaffir lime leaves (or lime zest) and simmer for 5 minutes to let the flavors meld.

  5. Add the pineapple chunks, red bell pepper, and cherry tomatoes. Cook for 3-4 minutes until the vegetables start to soften.

  6. Stir in the fish sauce and palm sugar. Taste and adjust seasoning if needed.

  7. Gently add the fish chunks to the curry, making sure they're mostly submerged in the sauce.

  8. Simmer for 5-7 minutes, or until the fish is cooked through and flakes easily.

  9. Remove from heat and stir in the Thai basil leaves and lime juice.

  10. Serve hot over steamed jasmine rice, garnished with additional Thai basil if desired.

Chef's Notes

  • For best results, use fresh pineapple as it has a better texture and flavor than canned. However, if fresh is unavailable, canned pineapple chunks (drained) can be substituted.
  • If you can't find Thai basil, regular basil can be used, though the flavor will be slightly different.
  • Adjust the amount of curry paste to your preferred spice level. Start with less and add more to taste.
  • This curry is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Nutritional Info

Per serving (excluding rice): Approximately 380 calories. This dish is high in protein from the fish, and contains healthy fats from the coconut milk. It's also rich in vitamins A and C from the bell peppers and tomatoes, and provides a good source of potassium from the fish and vegetables.

Serving Suggestions

Serve this curry over steamed jasmine rice to soak up the delicious sauce. For a low-carb option, cauliflower rice works well too. Pair with a crisp, cold Thai beer or a chilled Riesling to complement the spicy-sweet flavors. Garnish with a sprinkle of chopped peanuts and a few extra Thai basil leaves for added texture and aroma. This dish is perfect for a cozy dinner at home or for impressing guests at a dinner party.