Warming and loaded with spices, this fish curry is hearty and delicate.


  • 700g whiting, skinned, boned and cut into 2½ cm chunks
  • 400ml tin of coconut milk
  • 200ml fish stock or water
  • 2-3 tsp Thai red curry paste
  • 1 large cucumber, peeled, deseeded and chopped into 2cm slices
  • Rind and juice of 1 lime
  • A pinch of sugar
  • Salt and freshly ground black pepper


  1. Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil.
  2. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.Stir in the red curry paste and cook for a further 2-3 minutes.
  3. Add in the cucumber slices and continue to cook for 2 minutes.
  4. Add in the fish and simmer very gently for 3-5 minutes.
  5. Very carefully stir in the lime juice and rind and a pinch of sugar.
  6. Be careful not to break up the pieces of fish.
  7. Taste and season with a little salt and black pepper.

Serving suggestions:

Chopped fresh coriander Rice or noodles Sautéed spinach or stir-fried pak choi.