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Thai red fish curry with banana & peanuts


  • Heat a little oil in a wok (or large heavy-bottomed pan) and briefly stirfry the ginger and garlic.
  • Add the curry paste and cook to toast the spices, continually stirring.
  • Then add the coconut cream, tomatoes, stock, fish sauce, sugar and the juice of ½ lime. Mix well, turn the heat down and simmer for about 10 mins until thickish and fragrant. Taste for sweetness.
  • Turn the heat down and add the banana with the fish, peanuts and spring onions. Then toss and cook for about 4-5 mins until the fish is tender.
  • Toss through the coriander and serve on a bed of steamed rice.


  • vegetable oil
  • 1 heaped tspn grated fresh ginger
  • 2 large garlic cloves, crushed
  • 1 heaped tbsp Thai red curry paste
  • 2 cups coconut cream
  • ½ can diced tomatoes
  • 1 cup fish stock
  • 1 tbsp Asian fish sauce
  • 1 tbsp shaved palm (or soft brown) sugar
  • 1 lime
  • 1 just under ripe banana, peeled & sliced
  • 600 gm firm fish fillets, cubed
  • 3 tbsp chopped, salted, roasted peanuts
  • 2 spring (green) onions, finely sliced on the diagonal
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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