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Fried Fish with Red Curry Sauce

When I was a kid, 70% of protein in my food was from fresh water fish. I lived near one of most gorgeous and fertile rivers in the northeast of Thailand, Namphong River, where it was flourished with fish, shrimp and clams. Fish like Tilapia and Snakehead Fish was one of the stable food of the people in this region. It’s versatile, soft and sweet flesh is great for grilling and making spicy fish broth. These days, people don’t rely on natural food source as it used to be, but my brother still makes a trip to the river everyday for sport fishing.

Pla Rad Prik Gaeng 2

So last Saturday, in India, we went driving through the beautiful villages around Pune and fishing at Bhima River near Pargaon Village. It was such an amazing trip, and I will post the story and video later. Anyway, we got a lot of fresh, healthy, natural fish from this trip, and the next day, I made one of the boys’ favorite dishes, Pla Rad Prik Gaeng, Thai Fried Fish with Red Curry Sauce. It goes wonderfully with hot rice. This dish takes less than 15 minutes to prepare, and you can’t really go wrong with something so simple like this.

fishing bhima 1

Fried Fish with Red Curry Sauce                        


750 gm Tilapia, cleaned, gutted and make a few slits on the side of the fish

2 cups of oil for deep fried

2 tbsp Thai Red Curry Paste

1 Cups Coconut cream

1/2 Cup Chicken Stock

2-3 Kaffir lime leaves- sliced

Sugar and fish sauce to taste


Heat oil in a deep frying pan over medium-high heat. When the oil is hot, deep fry the whole fish, 2 fish at the time, until they’re golden brown and cooked through. Drain the fish from the oil and keep aside on the serving plate.

In another pan, heat about 1 ½ tbsp of oil (you can use oil from frying the fish).

Add Thai red curry paste and stir fry for 2 minutes or until fragrant.

Add chicken stock and half of the coconut cream. Bring to boil and continue string for 2-3 minutes.

Add sugar and fish sauce to taste.

Add the rest of coconut cream and cook further for 1 minute.

Pour curry sauce on top of deep fried fish.

Garnish with sliced kaffir lime leaves.

Serve hot with some rice and enjoy.

Pla Rad Prik Gaeng 1


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