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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Thai Fish Curry
...in your mind.
Thai Fish Curry

Thai Fish Curry

Serves 4-6 - I love a simple curry, and this certainly fits the bill. The fish is added right near the end and stays super moist.


  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 clove garlic, crushed
  • 1 tablespoon flour
  • 2 tablespoons curry powder
  • 14 ounce can coconut milk
  • 1/2 cup milk
  • 1 tablespoon Sriracha
  • 1 pound snapper...grouper...basically any white fish - sliced in bite size pieces
  • 1/3 - 1/2 large red pepper, diced small
  • Chopped green onions & cilantro for garnish


  1. Cook onion and garlic in oil until softened - but not too soft
  2. Add flour and curry powder to onion mixture
  3. Stir well for a minute, add coconut milk and reg milk to your preferred thickness
  4. Stir in Sriracha - let thicken and come to a simmer
  5. Add snapper (or whatever you’re using) and simmer until fish is cooked – about 10 minutes
  6. While it finishes, cook red pepper in a little olive oil until slightly blackened and softened
  7. Serve on rice and garnish with green onion, cilantro and some of the red pepper