Ridiculously Easy Thai Fish Curry

A few months ago Katharine The Sourceress very kindly cooked me and James B Marshall dinner, it was fab – Thai Fish Curry.

Katharine kindly told me the recipe and one day I will create it properly but not today, today involved rain, two 2-hour meetings, crazy access right problems, several changes in specification and some sort of hideous problem with setting up the development environment.

So today I made up a tribute to Katharine’s dish.

And it was GOOD!


  • Tin of coconut milk
  • Red Thai Curry Paste
  • Two frozen fish fillets – I had cod
  • Half a large potato
  • Fresh Coriander
  • Rice


  1. Put a tablespoon or so of the curry paste into a saucepan over a medium heat, let it sizzle a bit
  2. Add tin of coconut milk
  3. Get your fish fillets out of the freezer
  4. I only used half a potato but you could use more if you wanted – cut the potato into cubes
  5. Add potato to the bubbling coconut milk
  6. Give it about 7-9 minutes till the potato is softish
  7. Add the fish fillets
  8. Leave it bubbling – not too madly – for, oo, 7 ish minutes
  9. When you can’t resist it any longer poke at the pan to break up the fish a bit
  10. Give it a taste – more curry paste? I thought so too, stick it in.
  11. Stick the rice into the microwave (Yes, I use microwave rice, sticky rice would work very well with this though if you know how to do it)
  12. Pass a knife though a small bunch of coriander a couple of times to vaguely chop it
  13. Put done rice into a bowl, spoon fish and potatoes over the top then pour over the sauce
  14. Put fresh coriander on top and enjoy

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