Making homemade Thai Red Fish Curry is not tricky at all. It’s actually ridiculously easy to put together. Ready in just 20 minutes, naturally gluten-free and dairy-free, it’s guaranteed to impress everyone at the dinner table!
The secret for a GREAT Red Thai fish curry is, of course, a really good-quality red curry paste, and the best fish you can find out there.
If you live in a big city like London, you know how difficult it is to source high-quality fresh fish and seafood.
And when you do find it, prices can be pretty high, and by high I mean really really high.
**This post is sponsored by The Cornish Fishmonger. All opinions are my own as usual.**
That’s why I immediately jumped on board when The Cornish Fishmonger asked me to collaborate on this Thai Red Fish Curry recipe.
This award-winning company ethically sources the freshest possible fish from the daily fish markets on the Cornish bay area.
They make sure you get the best, the most seasonal and sustainable products.
The fish is then fully prepared to your own requirements and delivered to your door within 24h, carefully packed to keep all its freshness.
I picked the Cornish Seafood Selection box, which included all sorts of seafood goodness: fresh scallops, mussels, hake fillets, trout fillets and plaice fillets.
The amount of fish & seafood you receive in your box is usually enough to feed a family of four.