Thai Style Red Fish Curry (Gluten Free)

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If you’re searching for a healthy, easy dinner recipe that’s full of flavour and family-friendly, this Thai Style Red Curry Fish is the perfect choice. It’s completely gluten free, dairy free and sugar free, made with fresh, wholesome ingredients — ideal for busy weeknights when you still want something nourishing and delicious. Even better, its all cooked in one pan!

This simple recipe starts with a quick pan fry to seal the fish, then finishes in the oven with seasonal vegetables. The secret to incredible flavour is choosing a thick cut of fish, like a fillet that looks more like a steak — it stays tender while soaking up the rich, aromatic Thai red curry sauce.

A squeeze of fresh lime juice and a handful of coriander at the end brighten the dish beautifully. Serve it with basmati rice or rice noodles for a satisfying, balanced meal the whole family will love.

This healthy one pan fish curry is quick to make, full of vibrant flavour, and the perfect way to feed the family mid-week — minimal effort, maximum goodness.

Why You’ll Love This Recipe

This recipes is a favourite in my house because as soon as the fish hits the pan, the house explodes with flavour and the most amazing smell of Thailand! Your family will come running to the kitchen with anticipation of this delicious meal!

Ingredients

Here’s what you’ll need to make this easy one pan dish. Most of it’s pantry-friendly, and there’s room to swap in what you’ve got on hand. No stress! Just good flavours.

Fish Cutlet: Go to your local Fishmonger and have a chat. Ask for a fish cutlet and source the best value. I serve one piece per person.
Red Curry Paste: Remove the guilt of cheating with the jar option. Its so much easier then making your own, when you have no time. Plus all the flavour is packed in to make your dish fabulous!
Lime:: Bring the tang, and a bit of bite to balance the sauce.
Potatoes: Sliced thinly to bake in the oven with the fish. Thin! Thin! As you don’t want undercooked potatoes.
Green Veg: Whatever you have! Asparagus, green beans, bok choy.
Capsicum: I love to add yellow and red capsicum, Both super delicious roasted and adds a sweetness to the dish
Tamari: Just a splash!

Instructions

It is our secret of the simplicity!

Place the fish in a bowl. Add the red curry paste and massage all over the fish to ensure it is completely covered with flavour. Add the tamari to loosen the paste for full coverage
Preheat the oven 180c. Place sliced potato, and capsicum on the base of a baking dish, ready for the fish
Heat a large frypan with olive oil. Pan fry the fish for 2 minutes each side the brown and seal the flavour. Then add to the baking dish. Bake in the oven for 20 minutes. Make sure you add all the left over juices from the frypan into the baking dish
Meanwhile, pan fry any greens for a quick 3 minute sautee. You can add garlic, onion or crispy bacon for extra flavour.
Once the fish is cooked through, remove from the oven and plate altogether with the baked veggies and greens. Server with a wedge of lime, fresh coriander and bowl of steamed jasmine rice.

Frequently Asked Questions

Could I choose fish such as thin white boneless fish?

Yes, however, you would have to oven bake the veggies seperate. A thin cut of fish will only need a pan fry and will overcook if you add to the oven. More work for you, I say!

Can I bake other veggies?

Absolutely! I love to add cauliflower or broccoli, delicious roasted!

Can I add coconut cream?

Of course. This will create a creamy texture that is full of good fats! I would add this when you place the fish in the baking tray for cooking.

Thai Style Red Fish Curry

Raquel Bosustow

A gluten free Thai inspired meal created with a jar of red curry paste, fresh fish and a colourful arrange of vegetables. No guilt in cheating with the jar of curry paste, especially when you have no time mid week!

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Prep Time 15

Cook Time 20

Serves

Ingredients

4 200g Fish Cutlets
1 250g Red Curry Paste
2 wholeq Limes
4 Potatoes: , Sliced thinly
2 cups Green Veg: , green beans, bok choy, asparagus
2 whole Capsicums
4 tbsp Tamari

Instructions

Place the fish in a bowl. Add the red curry paste and massage all over the fish to ensure it is completely covered with flavour. Add the tamari to loosen the paste for full coverage
Preheat the oven 180c. Place sliced potato, and capsicum on the base of a baking dish, ready for the fish
Heat a large frypan with olive oil. Pan fry the fish for 2 minutes each side the brown and seal the flavour. Then add to the baking dish. Bake in the oven for 20 minutes. Make sure you add all the left over juices from the frypan into the baking dish
Meanwhile, pan fry any greens for a quick 3 minute sautee. You can add garlic, onion or crispy bacon for extra flavour.
Once the fish is cooked through, remove from the oven and plate altogether with the baked veggies and greens. Server with a wedge of lime, fresh coriander and bowl of steamed jasmine rice.

Nutrition

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