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Red Thai fish curry with butternut squash

Red Thai fish curry with butternut squash

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Fragrant curry paste brings out the subtle, slightly sweet flavour of cod 
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  • 1 red onion, finely chopped
  • 1 tbsp coconut oil
  • 1 butternut squash, peeled and cut into 2cm chunks
  • 1½ tbsp red Thai curry paste, 1tbsp if you prefer your curry mild
  • 2 cm root ginger, peeled and grated
  • 400ml coconut milk
  • 160ml coconut cream
  • 1 tsp palm sugar
  • 1 tbsp Thai fish sauce
  • 3 limes, zest and juice of 2 limes plus 1 to serve
  • 200ml fish or vegetable stock
  • 600g cod loin, cut into thick chunks
  • 2 tbsp desiccated coconut
  • 30g coriander, chopped
  • 360g rice, cooked


Step 1

In a saucepan, gently sauté the onion in the coconut oil over a medium heat for 5 mins until soft.

Step 2

Add the butternut squash and cook for a further 2 mins.

Step 3

Stir the curry paste into the pan along with the ginger, giving everything a good stir.

Step 4

Add the coconut milk, coconut cream, palm sugar, fish sauce, lime zest and juice, and the stock. Turn the heat down to a simmer and cook for 15 mins.

Step 5

Add the fish, pop a lid on and cook for 5-8 mins until the fish is just cooked.

Step 6

Remove from the heat and in a separate non-stick frying pan, toast the desiccated coconut until golden.

Step 7

Scatter the coconut over the curry, along with the coriander. Serve with rice and lime wedges. Tip: For extra bite, add fresh sugar snap peas to the pan along with the fish.

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