Get 3 months FREE*
Start today
Photo of Fish and vegetable red Thai curry by WW

Fish and vegetable red Thai curry

4 - 8
PersonalPoints™ per serving
Total Time
15 min
5 min
10 min
If time is not on your side when it comes to cooking dinner, then this dish is a must for you! Bursting with fresh, vibrant Thai flavour, you will have dinner served in 15 minutes.


Red curry paste

2 tbs

Light canned coconut milk

270 ml, (1 x 270ml can)

Stir fry vegetables

500 g, frozen

Skinless white fish

600 g, boneless, thick variety, cut into 3cm cubes


1 medium, cut into wedges

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a saucepan with oil and heat over medium-high heat. Cook curry paste, stirring for 1 minute, or until fragrant. Add coconut milk and ½ cup (125ml) water and bring to the boil.
  2. Add vegetables and reduce heat. Simmer, uncovered, for 4 minutes. Add fish fillets and simmer, covered, for 3 minutes or until the fish is just cooked through and the vegetables are tender. Serve.


SERVING SUGGESTION: Steamed basmati rice and lime wedges.TIP: You can use any white fish fillets for this recipe.