Red Thai Fish Curry
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  • Prep time 10 '
  • Total time 25 '


  • 2 tsp red Thai curry paste
  • 4 tbsp skimmed milk
  • 100 g Philadelphia Lightest
  • 1 red pepper cut into thin strips
  • 4 spring onions, sliced
  • 2 haddock fillets (approx 150g each), skinned and cut into large pieces
  • 150 g raw, peeled prawns
  • 200 g sugar snap peas, halved
  • 100 g Thai rice, cooked to serve
  • 1 lime, cut into wedges to serve
  • 25 g fresh coriander, chopped


  • Over a low heat fry the red Thai curry paste in a large saucepan for about a minute. Add the milk and Philadelphia, continuing to cook gently. When the Philadelphia has melted stir in the red pepper and cook for a few minutes.
  • Add the spring onions, fish and sugar snap peas. Leave to cook for about 5 minutes until the prawns have turned pink and the white fish flakes easily.
  • Serve straight away with the warm rice, a squeeze of lime and a little fresh coriander.


  • Red Thai curry paste can be spicy so it can be swapped for green Thai curry paste, which is usually milder.

Nutritional Information

Typical values Per Recipe
Energy 4204.0 kj
Energy 1004.0 kcal
Fat 11.6 g
Carb 109.2 g
Protein 114.4 g
Saturated fat 4.0 g
Salt 2.7 g
Dietary fibre 6.4 g
Sugars 26.0 g