Red Fish Curry

, from Issue #86. October, 2019
Photography by Sarah Tuck.
Red Fish Curry

Midweek dinner for two in about 20 minutes…it doesn’t get much easier – or tastier – than this!

Serves: 2


1 tablespoon neutral oil
¼ cup red curry paste
1 stalk lemongrass
1 teaspoon ground turmeric
1 tablespoon brown sugar
1 thumb-sized piece 
fresh ginger, grated
1 red chilli, sliced (or 2 if 
you’re a heat freak)
400ml tin coconut milk
¼ cup water
1 kumara, peeled, 
sliced ½ cm thick
2 tablespoons fish sauce
400 grams firm 
white fish fillets
2 handfuls (about 25) 
round green beans

To serve
1 red chilli, sliced 
½ cup coriander leaves
paratha or naan bread


Heat the oil in a deep frying pan and add the curry paste. Fry for 1 minute until fragrant. 

While it is frying, remove the outer leaves of the lemongrass and bash it with a rolling pin. 

Add the turmeric and brown sugar to the curry paste, stir to combine then add the lemongrass, ginger, chilli and coconut milk. Stir to combine and add the water. Bring to a boil, then reduce to a simmer, add the kumara, cover and cook for 5 minutes. 

Add the fish sauce, fish and beans and cook a further 5 minutes until the fish is just cooked through. 

To serve: Serve immediately over rice, garnished with extra chilli, coriander and paratha on the side.