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+ servings

Thai Red Curry with Fish and Shrimp

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Main Course
Cuisine: American, Thai
Keyword: Thai Red Curry with Fish and Shrimp
Servings: 6
Calories: 474kcal

Ingredients

  • 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

Instructions

  • Peel and devein shrimp if necessary.  Cut fish filets into 1 inch wide cubes.
  • Dust fish with flour, salt, and pepper.
  • 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.
  • Repeat the same process to the shrimp and then remove to a plate.  Again, be careful to not overcook the shrimp.
  • 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. 
  • Add the fresh spinach and cook 1-2 minutes, combining with the other vegetables until slightly wilted.  Remove vegetables to a bowl.
  • 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.
  • Simmer for 1-2 minutes to slightly thicken the sauce and then stir in the vegetables.
  • 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

Calories: 474kcal | Carbohydrates: 14g | Protein: 33g | Fat: 32g | Saturated Fat: 24g | Cholesterol: 223mg | Sodium: 1541mg | Potassium: 931mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6645IU | Vitamin C: 17mg | Calcium: 194mg | Iron: 7mg