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Thai Kitchen Recipes

Fish in Coconut & Tamarind Sauce

The sour-fruity taste of tamarind combined with mildly sweet coconut milk and hot red curry paste - plain fish never tasted so glamorous!

  • Cook Time:20 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


1 1/2 pounds (750 g) swordfish, red snapper or other firm white fish fillets

1 cup (250 mL) Thai Kitchen® Coconut Milk

2 teaspoons (10 mL) Thai Kitchen® Red Curry Paste

1/4 cup (50 mL) tamarind paste

1/4 cup (50 mL) Thai Kitchen® Premium Fish Sauce

2 tablespoons (30 mL)  palm sugar or brown sugar

2 kaffir lime leaves, minced (optional)

Fresh cilantro sprigs (optional)

Cooked Thai Kitchen® Jasmine Rice


CUT fish into 1-inch (2.5 cm) cubes. Set aside. Bring coconut milk and red curry paste to simmer in medium saucepan; simmer 5 minutes, stirring occasionally. Stir in tamarind paste, fish sauce, sugar and kaffir lime leaves; simmer 5 minutes.

ADD fish; simmer 7 to 8 minutes or until fish flakes easily with a fork. Garnish with fresh cilantro sprigs, if desired. Serve with cooked Jasmine Rice.

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