Thai jungle fish curry

Recipe: Thai jungle fish curry


  • 8 small chat potatoes
  • 1 tbs vegetable oil
  • 1 onion, thinly sliced
  • 4 tbs gluten-free Thai jungle curry paste (see note)
  • 400ml can coconut milk
  • 1/2 cup (125ml) fish stock or water
  • 2 tbs fish sauce
  • 1 tbs lime juice
  • 1 tbs brown sugar
  • 4 spring onions, thinly sliced
  • 500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes
  • 2 tbs chopped coriander, plus extra leaves to serve
  • Steamed rice, to serve
  • 1 long red chilli, sliced (optional)


  1. Cook potatoes in boiling salted water for 8-12 minutes until tender. Cut into 3cm cubes. Heat oil in a wok over medium-high heat. Cook onion with 1 tsp salt for 1-2 minutes to soften. Add paste and cook for 1 minute until fragrant. Add coconut milk and cook for 5 minutes. Add stock, sauce, juice, sugar, spring onion and fish. Cook for 3 minutes or until fish is cooked, then add potatoes and chopped coriander. Serve with rice, extra coriander and chilli.


  1. We used Charmaine Solomon’s gluten-free paste, from gourmet shops and delis.

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Thai

My rating: 5 stars:  ★★★★★ 1 review(s)