Thai Seafood Red Curry

Thai Seafood Red Curry


Servings 4
Time Needed Prep
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.2 based on 42 ratings.


  • 4 tbsp Thai Red Curry Paste
  • 200 g Fish Fillets (flake barramundi), diced 2cm cubes
  • 8 Green Prawns peeled
  • 1 cup Pumpkin cut into 2cm cubes
  • 1 tbsp Brown Sugar (optional)
  • 2 tbsp Fish Sauce (optional)
  • 1 tbsp Vegetable Oil or rice bran oil
  • 400 ml Coconut Milk
  • 1/2 cup Sliced Vegetables greeb beans, okra, capsicum, snow peas etc.

Nutrition Information

Qty per
197g serve
Qty per
Energy 1783cal 905cal
Protein 7.7g 3.9g
Fat (total) 36g 18g
 - saturated 27g 14g
Carbohydrate 28g 14g
 - sugars 9.1g 4.6g
Dietary Fibre 0.6g 0.3g
Sodium 331mg 168mg

Nutritional information does not include the following ingredients: Thai Red Curry Paste, Green prawns, Fish Sauce , Sliced vegetables

Please Note - Nutritional information is provided as a guide only and may not be accurate.

A fabulous Thai seafood dish doesn’t need to cost a fortune. This spicy Thai Seafood Red Curry will have everyone talking and is ridiculously fast and easy to make.

Firm white flesh fish such as flake or barramundi is best for putting in this light summer curry, it is more likely to give you nice fishy chunks rather than mush once the curry is ready.

Whenever you’re using curry paste, begin by frying the paste off with a bit of oil in the pan until the paste becomes fragrant. This ensures all the amazing flavours are unleashed from the paste!


  1. Heat oil in large pan and add curry paste.

  2. Stir for 2 minutes over heat or until fragrant.

  3. Add coconut milk, brown sugar, fish sauce and pumpkin.

  4. Simmer on medium heat, partially covered, for 10 minutes or until pumpkin tender when tested with fork.

  5. Add fish, prawns and other vegetable and simmer for 2-5 minutes until fish and prawns cooked through.

  6. Serve with jasmine rice and fresh bean sprouts for a fancy finish.

Recipe Hints and Tips:

  • Thai Seafood Red Curry is not suitable for freezing.  Best served fresh and hot.
About Author

The Bowl

Ask a Question

Close sidebar