Thai Red Fish Curry

with scented jasmine rice


Forget Bognor and get to Bangkok! This truly exquisite classic, perfect heat and comfort with every mouthful, with delicate flavour, rich coconut broth and fragrant jasmine rice, what’s not to like?

  • 250g Diced Fish
  • 1 pot Thai Red Curry Paste
  • 1 pot Fish Stock Cube
  • 200ml Coconut Milk
  • 1 bag Coriander
  • 1 Lime
  • 1 Aubergine
  • 150g Jasmine Rice
  • 1 pack Sugar Snaps
  • 1 pot Sesame Oil
  • 1 pot Palm Sugar
  • 1 pot Fish Sauce
  • 1 small Ginger
  • 2 Spring Onions
  • 1 clove Garlic
  • 1 Red Chilli
  • 300ml Water *

  • 500g Diced Fish
  • 2 pots Thai Red Curry Paste
  • 2 pots Fish Stock
  • 400ml Coconut Milk
  • 1 bag Coriander
  • 2 Limes
  • 2 Aubergines
  • 300g Jasmine Rice
  • 2 packs Sugar Snaps
  • 2 pots Sesame Oil
  • 2 pots Palm Sugar
  • 2 pots Fish Sauce
  • 1 large Ginger
  • 4 Spring Onions
  • 2 cloves Garlic
  • 2 Red Chillies
  • 600ml Water *

Recipe method


Chop the aubergine into 1-2cm cubes, lightly salt and leave to draw out the excess water for 10 minutes. Pat with a tea towel. Slice the spring onions and sugar snap peas at an angle.


Wash the rice then add to a pan of water and then bring to the boil. Squeeze the juice from the lime and add to the fish sauce. Add the lime skins to the rice, cover and cook in the oven at 180°c for 10 minutes, until ready to serve.


In a heated saucepan, add a splash of sesame oil with the cubed aubergine. Grate the ginger, and add this along with the crushed garlic, fish stock cube and thai paste into the saucepan and mix well.


Pour in the coconut milk and tomato puree and simmer until the paste has dissolved. Then add the fish sauce and the palm sugar.


With the sauce simmering add the diced fish and cook for 2-3 minutes, then add the spring onion and sugar snaps, cook for 1 minute. Serve in a bowl alongside the rice and garnish with chopped coriander and sliced red chilli.

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