Crispy Kingfish Red Curry

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4 - 6 Serves

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 4 - 6 Serves


  • 2 cups ‘Sun Rice’ Jasmine Rice
  • 4-6 portions Fish (we used 1.2kg kingfish)
  • 2 tins Coconut cream
  • Thai red curry paste
  • 1 tbsp Grated palm sugar
  • 1 tbsp Fish sauce
  • 1 tbsp Sesame oil
  • 1 tsp Freshly grated ginger
  • 2 Fresh limes
  • 500 ml Veg stock
  • Olive oil
  • Flakey salt
  • Freshly cracked black pepper
  • 250 g Snow peas
  • 1 bunch Broccolini
  • Fresh spring onion
  • Fresh coriander
  • Chilli Oil (optional)


  • 1)

    Put 2 cups Jasmine sun rice into a pot with 3 cups water and bring to the simmer for 15mins. fluff with a fork and take off the heat once cooked.

  • 2)

    Add a jar of Thai red curry paste to a hot pan or wok with 2 tins coconut cream, 1 tablespoon grated palm sugar, 1 tablespoon fish sauce, 1 tablespoon of sesame oil, 1 teaspoon freshly grated ginger, zest of two limes, 500ml vegetable stock. stir and leave it on a low simmer.

  • 3)

    Season fish with salt and pepper and cook it in a hot pan with olive oil until just cooked. The kingfish took a couple of minutes either side. Set the cooked fish aside to rest.

  • 4)

    Roughly chop broccolini and devein the snow peas and add those to the curry for a couple of minutes until just cooked.

  • 5)

    Plate up by add some rice to a bowl, the snow peas and broccolini, followed by the crispy fish then ladle some of the beautiful curry sauce over the top. Garnish with some finely sliced spring onion, coriander and a wedge of lime. Chilli oil optional.

  • 6)


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