Red Thai Fish Curry - Aquaforno

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Red Thai Fish Curry

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(serves 8)

Cod loin, diced (any meaty white fish will work)       400g

Red onions, sliced                2

Red thai curry paste     4tbsp

Red chilli, seeded and sliced                                                 1

Ginger paste                  1tbsp

Garlic paste                   2tbsp

Coriander, chopped  1 bunch

Mixed bell peppers, chopped                               2

Beansprouts                  200g

Tinned chopped tomatoes                              2 x 400g tins

Coconut milk    2 x 400g tins

Salt/pepper to taste

Lime cut it quarters               1


White pepper corns        3tsp

Cumin powder                 1tsp

Coriander, chopped                                                1/2 bunch

Coriander powder           1tsp

Dry red chillies (spur) soaked in warm water for 10 minutes                               8

Salt                                    1tsp

Garlic cloves                         5

Shallots, peeled and chopped                                7

Lemongrass, sliced               1

Kaffir lime leaves                  3

Shrimp paste                   2tsp

Olive oil                         6tbsp



1.  Heat 2 tablespoons of oil in a large dish on the pizza stone with a high flame.
Peel, finely slice and add the onion along with the curry paste, mix well and then cook for 10 minutes, or until the onion is soft and golden. Stirring occasionally, add in the garlic and ginger paste and mix.

2. Add the peppers and cook for 5 minutes, keeping they flame rather high on the bottom of the pizza stone to get a nice searing heat.

3. Finely chop the chilli, pick the coriander leave  and finely slice the stalks.
Reduce the heat by opening the bottom door or add a large piece of wood to drop the temperature.

4. Add the coconut milk and mix together.

5. Then add in the beansprouts.

6. Remove the lid and cook for a further 5 minutes. Add the diced fish and let poach in the sauce.

7. Scatter over the coriander leaves, or some nice sriracha sauce and a squeeze of fresh lime, then serve.


To make your own paste:

Add all ingredients into a food processor or a blender and plus mix until it starts to come together, then blend for a few minutes and leave for a minimum of an hour.”

Aquaforno II

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