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+ servings
Thai Red Curry with Fish and Shrimp
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

Quick, sauteed succulent fish tidbits and shrimp merry with curry infused coconut milk and ginger. Tender-crisp carrot and fresh spinach compliment the delicate flavors and add vivid color. Beautiful and bright!

Course: Dinner, Main Course
Cuisine: American, Thai
Keyword: Thai Red Curry with Fish and Shrimp
Servings: 6
Calories: 474 kcal
  • 1 pound thick, boneless cod fillets cut into 1" cubes
  • 1 pounds shrimp, peeled and deveined
  • 1 tablespoon flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil - divided
  • 1 cup onion, white or yellow diced
  • 1 cup carrot, peeled and cut into matchsticks
  • 3 cloves garlic, minced
  • 6 ounces fresh spinach
  • 1 tablespoon red curry paste
Curry Mixture
  • 26 ounces coconut milk 2 cans
  • 2 tablespoon sugar, white or brown
  • 2 tablespoon fish sauce
  • 1/2 teaspoon kosher salt
  1. Peel and devein shrimp if necessary.  Cut fish filets into 1 inch wide cubes.

  2. Dust fish with flour, salt, and pepper.

  3. In a very hot, preheated non-stick skillet or wok, add a tablespoon of oil and then the fish in a single layer.  Cook 1-2 minutes until lightly golden, and then flip.  Cook and additional 1-2 minutes just until they interior of a piece is no longer translucent and flakes easily.  Do not overcook.  Remove fish to a plate.

  4. Repeat the same process to the shrimp and then remove to a plate.  Again, be careful to not overcook the shrimp.

  5. Add a final dab of oil if needed and then the carrots and onion.  Saute until tender-crisp.  Add garlic and cook an additional minute. 

  6. Add the fresh spinach and cook 1-2 minutes, combining with the other vegetables until slightly wilted.  Remove vegetables to a bowl.

  7. Add the curry paste to the skillet and cook 1-2 minutes until bubbly and fragrant.  Add the coconut mixture and bring to a simmer.

  8. Simmer for 1-2 minutes to slightly thicken the sauce and then stir in the vegetables.

  9. Either gently fold in the fish and shrimp or serve the fish and shrimp on top of the curry and vegetable mixture.  Serve with rice if desired.

Nutrition Facts
Thai Red Curry with Fish and Shrimp
Amount Per Serving
Calories 474 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 24g150%
Cholesterol 223mg74%
Sodium 1541mg67%
Potassium 931mg27%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 6g7%
Protein 33g66%
Vitamin A 6645IU133%
Vitamin C 17mg21%
Calcium 194mg19%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.