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Thai Inspired Red Thai Curry with Haddock Recipe

Thai Red Curry with Haddock

  • Author: Alain Bosse, The Kilted Chef
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


This easy, one-dish Thai Red Curry Haddock recipe is fool-proof to prepare and full of fresh, bright flavors: ginger, lime, coconut milk, and curry.


Units Scale

2 tbsp olive oil
1 small onion, diced
2 tbsp fresh ginger, grated
2 lg cloves garlic. minced
1 tbsp lemon grass paste
23 tbsp red curry paste
1 tbsp maple syrup
1 tbsp fish sauce
1 tbsp fish sauce
1 tbsp corn starch
1 14oz can full fat coconut milk
1/2 cup water
1 cup sweet potato, parboiled
1 cup red pepper cut in 1/2″ dice
1 cup enoki mushrooms (or mushroom of choice)
1 cup carrots cut in matchsticks’
1 cup snap peas
2 lbs haddock fillets ( or whitefish of choice) cut into 2″ pieces
1 tbsp chopped fresh cilantro
2 green onions cut on the bias
1 lime
1 tbsp dry roasted peanuts


  1. Heat olive oil in a large pan
  2. Sauté onion, ginger, garlic, and lemon grass paste until the onions begin to soften.
  3. Meanwhile combine the corn starch and the coconut milk.
  4. Add red curry paste, fish sauce and maple, stir to combine.
  5. Add the coconut milk and water, bring to a boil then reduce to a simmer
  6. Add red pepper, carrots and snap peas, cook until the vegetables reach desired crispness.
  7. Add sweet potato, mushrooms and haddock pieces, cover and cook until the fish is no longer opaque. About 5 minutes.
  8. To serve place the curry in a bowl and top with cilantro, green onion, a squeeze of lime juice and a sprinkle of dry roasted peanuts.
  • Prep Time: 20
  • Cook Time: 20