Thai Red Curry Fish Stew Recipe

Thai Red Curry Fish Stew

Total Time: 45 Minutes
Servings: 6 (serving size: 1 1/2 cups of curry and 1 cup of rice)


  • 3 cups jasmine rice
  • 1/2 teaspoon salt
  • 1 large sweet potato (often labeled
  • 2 cans (13 1/2 oz. each) light coconut milk, divided
  • 2 tablespoons Thai red curry paste (see Notes)
  • 2 teaspoons freshly grated lime zest (green part only; see Notes)
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons firmly packed dark brown sugar
  • 1 1/2 pounds firm fish fillets, such as halibut or tilapia
  • 6 ounces fresh whole spinach leaves
  • 1 cup loosely packed basil
  • 1 cup loosely packed mint leaves
  • Lime wedges


  1. Bring 6 cups water to a boil in a medium saucepan. Add rice and salt. Cover and reduce heat to low. Cook 15 minutes, then turn off heat and let sit 5 minutes. Fluff with a fork and cover to keep warm until ready to serve.
  2. Meanwhile, bring 1 in. of water to a boil in a large saucepan. Peel sweet potato and cut into 1/2-in. cubes. Put in a steamer basket over boiling water. Cover and steam until tender, about 10 minutes. Set aside.
  3. While sweet potato is cooking, spoon about 1/4 cup from top of coconut milk in each can (the thick opaque layer) and put in a 4- to 5-qt. pot or deep sauté pan. Add curry paste and whisk until smoothly blended. Stir mixture over medium heat until nearly dry, 3 to 5 minutes.
  4. Reduce heat to medium-low and add remaining coconut milk, lime zest, fish sauce, and brown sugar. Simmer 5 minutes.
  5. Meanwhile, cut fish into 1 1/2-in. cubes. Increase heat to medium; add fish and spinach. Cover and cook until fish is no longer translucent, 5 to 7 minutes.
  6. Chop basil and mint and stir into stew along with sweet potato cubes. Serve with rice and lime wedges.
(Visited 70 times, 1 visits today)