• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mamas Secret Recipes
  • About Me
    • Food Info
  • Blog
  • Recipes
  • Videos
  • Contact Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Blog
  • Recipes
  • Videos
  • Food Info
  • Contact Me
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Thai Style Trout Fish Curry

    October 21, 2017 by Fouzia Husainy 6 Comments

    FacebookTweetPinYummlyShare
    Jump to Recipe Print Recipe

    thai style trout fish curry
    This delicious Thai style trout fish curry with steamed rice and papadums is what I would love to eat on a rainy or snowy day to feel happy. I always love the rainbow trout for its soft delicate buttery texture which melts in your mouth and its intense taste. I feel it tastes better than the salmon which is slightly bland compared to the trout though both belong to the same family. It is a quick and easy dish ready in 15 minutes.

    Red Curry paste

    You just need to have the  red curry paste ready, no need of making it from scratch as you can get a good quality one such as the Maesri red canned curry paste which is flavourful and fresh. It is available in asian grocery stores or in the international section of most regular grocery stores as well.

    How to clean the trout fish filets 

    I always buy the deboned fresh rainbow trout whole fish fillets from Costco. The fish skin should not be removed for this curry as it not only adds flavour and taste to the dish but is also packed with omega 3 fatty acids which we need. You could discard the skin while eating if you don’t like it. But the skin side of the fish should be cleaned well, all the scales and the black and white shiny coating should be scraped off with a sharp knife, then rinsed well. You could also rub a little salt on it gently then rinse the fish well.

    Chinese egg plants: For this curry you also need the long Chinese eggplants cut into 4″-6″ long pieces.



    Ingredients: 
    2 rainbow trout whole fish fillets (deboned)
    1 can red curry paste
    1-2 long Chinese eggplants
    a few Thai basil leaves
    1 tbs vegetable oil
    2 cups coconut milk (Aroy D brand has the pure coconut extract with no preservatives)
    red curry paste
    Instructions:
    1. Clean the skin by scraping the scales and the black and white shiny coating with a knife then rinsing it well. Cut each trout fillet into 2 inch wide pieces. Drain, dab with paper towels and set aside.
    2. Cut the eggplant lengthwise into long 3 – 4 inch pieces and start deep frying them in a wok to a deep brown.
    3. Meanwhile to a sauce pan on medium heat add the vegetable oil, red curry paste and 1 cup coconut milk. Mix well and when it starts bubbling add the fish pieces. Cook on low heat for 2 – 3 minutes, then as the fish is simmering add the remaining 1 cup coconut milk and the deep fried eggplant pieces after draining the oil
    4. Simmer trout curry with the fried eggplants on low heat for another 5 minutes. Garnish with thai basil leaves for extra flavour just before serving. Enjoy!

    thai fish curry eggplant

    thai fish curry rice papad

    Recipe

    thai style trout fish curry

    Thai Style Trout Fish Curry

    Author: Fouzia Husainy
    This is a delicious mouth watering curry with the intense buttery taste of trout fish simmered in an asian flavoured sauce made with aromatic herbs and spices
    Course Dinner, Main Course, Main Dish
    Cuisine Asian

    Ingredients
      

    Ingredients:

    • 2 rainbow trout whole fish fillets deboned
    • 1 can red curry paste
    • 1-2 long Chinese eggplants
    • a few Thai basil leaves
    • 1 tbs vegetable oil
    • 2 cups coconut milk Aroy D brand
    Get Recipe Ingredients

    Instructions
     

    Instructions:

    • Clean the skin by scraping the scales and the black and white shiny coating with a knife then rinsing it well. Cut each trout fillet into 2 inch wide pieces. Drain, dab with paper towels and set aside.
    • Cut the eggplant lengthwise into long 3 - 4 inch pieces and start deep frying them in a wok to a deep brown.
    • Meanwhile to a sauce pan on medium heat add the vegetable oil, red curry paste and 1 cup coconut milk. Mix well and when it starts bubbling add the fish pieces. Cook on low heat for 2 - 3 minutes, then as the fish is simmering add the remaining 1 cup coconut milk and the deep fried eggplant pieces after draining the oil
    • Simmer trout curry with the fried eggplants on low heat for another 5 minutes. Garnish with Thai basil leaves for extra flavour just before serving. Enjoy!
    Print Recipe Pin Recipe Share on Twitter Share on Facebook
    FacebookTweetPinYummlyShare

    Filed Under: Asian Cuisine, Coconut, Curries., Dinner, Fish, Gluten Free, Lunch, Non-Vegetarian, Quick and easy, Sea Food, Thai Cuisine Tagged With: aromatic thai fish curry, Red fish curry, Thai fish curry, Thai red curry paste, Thai Trout curry

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

    1. Lily {Gastro Senses}

      February 24, 2018 at 3:39 am

      This is the kind of midweek dinner I always go for! Easy and done in 15 min? Couldn’t ask for more!

      Reply
      • Fouzia Husainy

        February 24, 2018 at 7:25 pm

        Yeah, it is a quick and easy dish and yet so full of flavour and taste. I am sure you’d enjoy it. Thank you.

        Reply
    2. Wanda Baker

      February 23, 2018 at 5:22 pm

      I love trout and I love all the flavours from curry. This sounds like the perfect combination to me and so simple too!

      Reply
      • Fouzia Husainy

        February 24, 2018 at 7:49 pm

        Yeah, it is a very simple and easy dish yet so flavourful and tasty. And you can add even green mango to it and it becomes even more tasty. Thank you.

        Reply
        • Nel

          February 15, 2025 at 3:39 am

          This is fantastic. Easy, fast and delicious. Thank you!

          Reply
          • Fouzia

            February 23, 2025 at 1:57 pm

            Yes, it is a quick and easy but delicious curry. Thank you.

            Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello

    Welcome to my world of cooking at Mama's Secret Recipes. My great passion for food opened the door to blogging so I could share my recipes... [Continue …]

    Recent Posts

    • How to remove the gland from the leg of Lamb
    • Coconut Shrimp Pulao Recipe
    • Vegetable egg khorma
    • Malai Masti Shahi Paneer
    • Traditional Korma Aloo Gosht

    Popular Posts

    easy haleem

    Easy Haleem (with lamb/beef)

    Thai black rice pudding

    Mango Coconut Sticky Black Rice Porridge

    shrimp biryani

    Easy Shrimp Biryani, Nawabi Style!

    chickpea mango sundal salad

    Chickpea ‘Sundal’ Salad

    cauliflower pepper fry

    Cauliflower Pepper Fry

    Persian rice

    Persian Style Saffron Rice

    FBC Member Badge

    Subscribe

    Sign up to get the latest updates from Mama's Secret Recipes.

    ARCHIVES

    Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact me

    COPYRIGHT © 2021 MAMA'S SECRET RECIPES