Thai Red Curry Hake

Originally posted 1 February 2015, republished 2 February 2018

Originally this recipe was called ‘Thai Red Curry Kingklip’, but let’s be honest, on a good day not everyone can afford to buy 1/2 kg kingklip to make a fish curry.

Good for you if you can, but I try to make my recipes a little more uhm affordable 😉

This is a tasty recipe – using only a handful of ingredients. Not too complicated – and takes about 30 minutes to prepare.

So, here goes!

Thai Red Curry Hake

Serves 2

400g raw white fish – I used SeaHarvest Hake Medallions

100g chopped onions

150g chopped peppers

10 ml Olive Oil

1 heaped tsp Red Curry Paste

Salt and pepper to taste

250ml fat free milk (1 milk) and 5ml coconut essence (I got it from a baking supplies shop) or use 250ml lite coconut milk – I usually make my own ‘fake’ coconut milk as a no/low fat option!

Thai Red Curry Hake

To serve: chili flakes and fresh coriander

Fry onions and peppers in olive oil, add a little water if needed to cook until soft on medium heat.  Add hake and poach on low heat for about 10 minutes – until flesh turns white.

Thai Red Curry 1

Mix milk, coconut essence, salt, pepper and red curry paste – cook until reduced/thick.

Thai Red Curry 3

Served with pilau rice (used Woolies’ Pilau Rice Spice mix as a short cut) and Asian salad (thinly sliced red onion and cucumber and carrot ribbons marinated in white vinegar)

Thai Red Curry 2



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