in Thailand

Red Thai fish curry with mango and pineapple

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Ingredients for 4 servings:

  • 600 g fish fillet(s), firm
  • some lemon juice
  • ½ pineapple
  • 1 mango(s)
  • 3 kaffir lime leaves
  • 500 ml coconut milk (can)
  • 2 tbsp curry paste, red
  • 2 tbsp fish sauce, Thai

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the fish fillet into 2-3 cm cubes and drizzle with a little lemon juice. Peel the pineapple and dice it. Peel the mango, cut it in half along the stone, and dice it. Cut out the tough midribs of the kaffir lime leaves and cut the leaves into very fine strips. Briefly toast the curry paste in a dry pan or wok, pour in the coconut milk, add the lime leaves, and simmer for 5 minutes. Then stir in the fish, pineapple, and mango and let it simmer for another 10 minutes. Season to taste with the fish sauce and a little more lemon juice, if desired, and serve with basmati or sticky rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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