Forget ordering takeaway, try making this fragrant red curry king fish at home. It’s quick and easy to prepare and bursting with flavour.


  • 400g kingfish, diced (or similar white fish)

  • 200g green beans, trimmed

  • 800ml coconut milk

  • ½ cup fresh or frozen peas

  • 4 kaffir lime leaves

  • 225g bamboo shoots

  • 2 Tbsp coconut oil

  • 1 Tbsp palm sugar

  • 2 Tbsp fish sauce

  • 5-6 Tbsp red curry paste

  • Juice of 1 fresh lime

  • Handful of fresh basil and coriander, plus extra to serve

  • Steamed rice, to serve

  • Red curry paste 

  • 25g dried large red chillies, seeds removed

  • 5 large red chillies, seeds removed, roughly chopped

  • 5 coriander roots, leaves and stems, roughly chopped

  • 1 red onion, roughly chopped

  • 2 stalks lemongrass, white part only, roughly chopped

  • 6 kaffir lime leaves, roughly sliced

  • 5 cloves garlic, peeled

  • 1 ½ tbsp grated ginger

  • 1 tbsp ground coriander

  • 1 tsp ground black pepper

  • 1 tsp salt

  • ¼ cup fish sauce


  • 1.

    To make the curry paste: soak the dried chillies in hot water for 30 minutes then drain well. Combine the soaked dried chillies with the remaining ingredients in a blender or food processor and blend or process to a smooth paste – add a little extra fish sauce to your blender if you need to keep it running (keep any leftover paste in the fridge for up to 2 weeks)

  • 2.

    Heat a work over medium to high heat and add coconut oil

  • 3.

    Add curry paste and cook for a minute, until it smells fragrant

  • 4.

    Add coconut milk, kaffir lime leaves, palm sugar and fish sauce and bring to a simmer

  • 5.

    Add bamboo shoots and fish and cook for 5 minutes, or until fish is cooked through

  • 6.

    In the last few minutes add the beans and peas

  • 7.

    Now check the seasoning for a hot, salty and sweet taste

  • 8.

    Finish with a squeeze of fresh lime juice and fresh herbs

  • 9.

    Serve with steamed rice


Finish with some holy basil and lime leaf julienne. Serve with rice.

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