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How to Make Authentic Thai Fish Red Curry with Pineapple

Dive into the exotic flavors of Thailand with this luscious Fish Red Curry featuring chunks of juicy pineapple. This dish marries the richness of coconut milk with the heat of red curry paste, creating a harmonious blend that's both comforting and exciting. Perfect for a weeknight dinner or impressing guests, this curry is sure to transport your taste buds to the streets of Bangkok.

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Recipe Details

Prep Time

15 minutes

Cook Time

25 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Thai Fish Red Curry with Pineapple combines tender fish, sweet pineapple, and aromatic spices in a creamy coconut curry sauce, offering a perfect balance of sweet, spicy, and savory flavors.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb (450g) firm white fish fillets (such as cod, halibut, or snapper), cut into 2-inch chunks
  • 2 tablespoons vegetable oil
  • 3 tablespoons Thai red curry paste
  • 1 can (14 oz/400ml) coconut milk
  • 1 cup (240ml) fish stock or water
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 cup fresh pineapple, cut into 1-inch chunks
  • 1 red bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Thai basil leaves
  • 2 kaffir lime leaves (optional)
  • 1 tablespoon 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. Slowly pour in the coconut milk, stirring continuously to combine with the curry paste.

  4. Add the fish stock or water, fish sauce, and palm sugar. Stir until the sugar dissolves.

  5. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld.

  6. Add the pineapple chunks, red bell pepper, and cherry tomatoes. Simmer for another 5 minutes until the vegetables start to soften.

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

  8. Cook for 5-7 minutes, or until the fish is opaque and cooked through.

  9. Stir in the Thai basil leaves, kaffir lime leaves (if using), and lime juice.

  10. Taste and adjust seasoning if needed with more fish sauce or sugar.

  11. Remove from heat and let stand for 5 minutes before serving.

  12. Serve hot over steamed jasmine rice.

Chef's Notes

  • For a spicier curry, add 1-2 Thai bird's eye chilies, finely chopped, along with the curry paste.
  • If fresh pineapple isn't available, canned pineapple chunks (drained) can be used as a substitute.
  • To make this dish vegetarian, replace the fish with firm tofu and use vegetable stock instead of fish stock.
  • The curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the sauce.

Nutritional Info

Per serving (excluding rice): Approximately 380 calories, 25g protein, 18g carbohydrates, 26g fat. This dish is rich in omega-3 fatty acids from the fish, vitamin C from the pineapple and bell pepper, and antioxidants from the curry spices.

Serving Suggestions

Serve this Thai Fish Red Curry with Pineapple over a bed of fragrant jasmine rice to soak up the delicious sauce. For a complete meal, pair it with a side of stir-fried morning glory (water spinach) or a crisp cucumber salad. Garnish with extra Thai basil leaves and a wedge of lime for added freshness. This dish pairs wonderfully with a cold Thai beer or a crisp white wine like Riesling or Gewürztraminer.