Fragrant Red Fish Curry with Rocking Red Rice

This Fragrant Red Fish Curry With Rocking Red Rice is something I’ve made a few times, and it brings me right back to my time in Thailand. This curry is full of flavor and aroma because I used a lot of fresh coriander, ginger, and lemongrass.

These ingredients are full of natural healing properties. For example, lemongrass is renowned for its anti-fungal, anti-bacterial, and digestive qualities. Ginger is also a great detoxifier for heavy metals. (See 5 Ways to Remove Heavy Metals from Your Body)

Red Rice: A Word of Advice

You might remember that I wrote about the health benefits of black rice a while back. It is also very nutritious (that’s why I call it “rocking red rice”). It has many of the health benefits that brown rice has, including being high in iron, manganese, zinc, and vitamin B. Red rice is also rich in anthocyanin, which gives it its lovely red color. It is also anti-inflammatory and excellent for the skin. Learn more about the health benefits of blue, purple, and crimson-colored foods.

This recipe is great because you can prepare the curry sauce a day in advance and add the remaining ingredients just before serving. It is a great recipe to serve guests as most of the preparation is already done.

Servings 6


  • Coconut oil two tablespoons
  • I use ling because it is the best fish for curry.
  • One long red chili (deseeded, chopped finely).
  • Ginger, finely chopped: 2 tablespoons
  • Lemongrass, finely chopped: 2 tablespoons
  • Three cloves of crushed or finely chopped garlic
  • 3 Spring onions (roughly chopped)
  • Ayum Red Curry Paste
  • Fish sauce, two tablespoons
  • Use two tablespoons of tamari or soy sauce
  • Ketjap Manis, Indonesian sweet soy sauce (two tablespoons)
  • Use two tablespoons of lime juice
  • Coconut milk 2 to 2.5 cups
  • Coconut sugar, optional: 1 to 2 tablespoons
  • About 2 cups of chopped pumpkin, 1/4 cup
  • Mange Tout (or sweet peas in fresh form) 200g
  • Fresh coriander bunch
  • Bean sprouts with cashew nuts, lime, and bean sprouts as garnish.


  1. Cook the fish on medium heat with one tablespoon of coconut oil. Cut the fish into cubes and set aside. Remove the fish from heat.
  2. Add one tablespoon of coconut oil to a large pot, along with the green onions, garlic, lemongrass, and ginger. Add the red curry paste to the pool and continue cooking for another few minutes. Add the fish sauce, tamari ketjap, manis, lime, coconut milk, and coconut sugar if you are using it.
  3. Stir in the pumpkin until it is completely cooked (don’t cook too long). About 10 minutes. You can put the pumpkin in the fridge and then add the remaining ingredients later.
  4. Add the chopped fish, manage tout, and heat for several minutes. (Again, do not overcook). Add half of the coriander.
  5. Serve the curry with red rice in individual bowls and garnish with bean sprouts.

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