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Thai Haddock Curry
Dairy Free

Thai Haddock Curry

By:Larry's Catch 4.3(9 reviews)

Thai haddock curry with coconut milk, fresh herbs, and bold flavours - a quick, fragrant dinner with tender, flaky fish.

TIME
TIME
30 min
SERVINGS
SERVINGS
4 ppl
DIFFICULTY
DIFFICULTY
Intermediate
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Ingredients

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  • 2 haddock fillets
  • 2 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp Thai red curry paste
  • 1 can (400 ml) coconut milk
  • 1 cup fish or vegetable stock
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Cooked jasmine rice (for serving)

Instructions

  1. Heat the vegetable oil in a large pan over medium heat. Add the onion and cook until softened, about 3–4 minutes.
  2. Add the garlic and ginger and cook for 1–2 minutes until fragrant.
  3. Stir in the Thai red curry paste and cook for 1–2 minutes to bloom the flavours.
  4. Pour in the coconut milk and stock. Stir to combine, then bring to a gentle simmer.
  5. Add the sliced bell peppers and zucchini. Simmer for about 5 minutes, until the vegetables begin to soften.
  6. Gently add the haddock fillets. Simmer 5–7 minutes, until the fish is opaque and flakes easily.
  7. Once the fish is flaky, gently break it into larger pieces with a spoon.
  8. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust as needed.
  9. Spoon the curry over cooked jasmine rice and garnish with chopped cilantro.

Nutrition Values

Per serving (200 g)

Calories: ~260–320 kcal

Protein: ~24–28 g

Fat: ~14–18 g

Saturated Fat: ~10–12 g

Carbohydrates: ~10–14 g

Fiber: ~2–3 g

Sugars: ~4–6 g

Sodium: ~600–750 mg

Cholesterol: ~50–60 mg

Omega-3 Fatty Acids: ~400–600 mg (approximate)

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