Nav’s Thai Red Fish Curry

Written By Katie and Nav .

⏱ Quick Info

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

🛒 Ingredients

  • 1 pound of tilapia cut into large chunks

  • 2 medium yellow onions, sliced

  • 2 bell peppers (orange or yellow), sliced

  • 4 cloves garlic, minced

  • 1 jalapeño, thinly sliced

  • 1 cup broccoli florets

  • 1 can bean sprouts, drained

  • 1 tablespoon tomato paste

  • 2 tablespoons Thai red curry paste

  • 2 cups chicken broth

  • 1 (13.5 oz) can full-fat coconut milk

  • 1 teaspoon soy sauce

  • A few drops fish sauce (to taste)

  • Oil for cooking

Optional:

  • Fresh lime juice

  • Cilantro or Thai basil

  • Pinch of brown sugar

👨‍🍳 How To Make It

  1. Build the base - Heat a large pan over medium heat with a little oil. Add the sliced onions and let them cook down for about 3–4 minutes until they soften up. Don’t rush this part.

  2. Add aromatics - Stir in the garlic and jalapeño. Let it cook 30–60 seconds until fragrant. Then add the bell peppers and cook another 2 minutes.

  3. Deepen the flavor - Add the tomato paste and cook it for about a minute. Then stir in the red curry paste and let that cook 1–2 minutes to really wake everything up.

  4. Cook the fish - Add the tilapia directly to the pan. Let it gently cook for 6–8 minutes until it flakes easily. Don’t over-stir — tilapia breaks apart fast.

  5. Create the sauce - Pour in the chicken broth and coconut milk. Stir everything together. Add the soy sauce and a few drops of fish sauce. Bring it up to a gentle simmer.

  6. Finish the vegetables - Add the broccoli during the last 3–4 minutes so it stays bright and crisp. Fold in the bean sprouts right at the end.

  7. Taste and adjust - Add more fish sauce if it needs salt. Squeeze in some lime if you want brightness. If the curry feels a little too spicy, add a small pinch of brown sugar to balance it out.

Serve it over jasmine rice — or keep it lighter and eat it as-is.

Katie and Nav .