Fish in red curry sauce (Chuchi pla) from Simple Thai Food: Classic Recipes from the Thai Home Kitchen (page 100) by Leela Punyaratabandhu

  • red curry paste
  • coconut milk
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute any fish or shellfish or tender cut of meat for salmon fillets, and light or dark brown sugar for palm sugar. See the book's recipe for "red curry paste" ingredients.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any fish or shellfish or tender cut of meat for salmon fillets, and light or dark brown sugar for palm sugar. See the book's recipe for "red curry paste" ingredients.

  • Gatorbek on March 04, 2024

    This was really quick and easy! It was done before my rice cooker. I made it as written using cod, served with jasmine rice. My only gripe is this would NOT serve 4 people. My husband and I had just enough sauce for the 2 of us, and it was close.

  • TrishaCP on April 06, 2022

    This was just ok for us- though it was simple enough for a weeknight. I definitely wouldn’t make it without including the optional makrut lime leaves for additional flavor. The main problem seemed to be that the curry itself was quite thin, even though it was described as a “thick” curry. I would definitely wait to add the water next time.

  • patioweather on August 16, 2021

    Simple and delicious. Only takes a few minutes.

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