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Thai Red Fish Curry with Dourthe Roqueblanche

Thai Red Fish Curry with clams, mussels, prawns and beansprouts

This Thai Red Fish Curry is packed full of flavour, giving each diner a bowl full of fishy goodness with a hit from the red curry cooled by the coconut milk.

Course Main Course
Cuisine Thai
Keyword curry, fish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 280 kcal
Author Sarah James


  • 50 ml Vegetable oil
  • 3 tbsp Thai Red Curry Paste
  • 1 tsp Paprika
  • 2 tins Coconut milk I used the light version
  • 10 Kaffir Lime leaves Fresh if you can get them. I used dried.
  • 10 Curry Leaves Fresh if you can get them. I used dried.
  • 200 g Clams Cleaned
  • 200 g Mussels Cleaned
  • 1 Kg Fish of your choice. I used salmon fillets
  • 12 Large prawns
  • 1 tsp Salt
  • 12 Cherry tomatoes Quartered
  • 3 tbsp Freshly squeezed lime juice

To serve

  • 150 g Beansprouts
  • 1 handful Mint leaves
  • Jasmine Rice


  1. I bought my clams and mussels frozen, cleaned and pre-cooked from my local Chinese superstore.   If you buy fresh ones you'll need to clean them, and cook them before adding them to the curry.

Get the Curry Going

  1. Heat the oil in a deep wok, add the red curry paste and paprika, stir and cooked over a high heat for a few minutes. Add 100g of the coconut milk, stir and reduce heat to low for 5 minutes.  Add the remaining coconut milk, the lime leaves and the curry leaves and bring back to the boil.  Reduce the heat, and simmer for 10 minutes.

  2. Add the fish

  3. Add the fish and prawns to the curry mix along with the salt and tomatoes. Let the fish cook for about 5 minutes, then add the cockles and mussels. Once it's simmering again, take it off the heat, stir well and add the lime juice. 

To serve

  1. Put the beansprouts and mint leaves into the base of individual bowls and pour over the curry.  The beansprouts will cook in the heat of the curry and all the flavour of the mint will be released.