Thai Red Curry

Thai Red Curry Mix in a 125ml glass jar

Our authentic Indomex Thai Red Curry paste is a milder version of the Thai Green curry but no less fragrant with a balance of warming spice, chilli, garlic and lemongrass. Our Thai Red Curry Paste is a delicious base for Thai-style curries and is often used as the core flavouring for Thai-style fishcakes – super simple, easy to prepare and packed with flavour. This is one of our best-selling pastes in the Indomex Range and our secret recipe dates back through the generations.

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Thai Red Curry Fishcakes Recipe

 Ingredients

• 500g firm white fish fillets (skinless, pin-boned and cut into chunks)
• 1-2 tablespoons Indomex Thai Red Curry Paste
• 1 tablespoon chopped fresh coriander
• 1 tablespoon fish sauce
• 1 tablespoon lime juice (or juice of ½ a lime)
• 1 egg
• ¼ cup rice flour, tapioca flour or Maizena (corn starch)
• ½ cup finely diced green beans
• 4 tablespoons sunflower or canola oil

Method

1. Place fish, Thai Red Curry Paste, Coriander, fish sauce, lime juice and eggs into a food processor and whizz until the fish is minced and all ingredients well combined
2. Transfer to a bowl and add the flour and green beans – mix well until flour is incorporated
3. Roll mixture into balls, before flattening into patties (approx. 1cm thick)
4. Heat oil in pan and cook patties until golden brown (approx. 2 minutes) and then turn and cook other side until golden brown (approx. 2 minutes) – make sure oil is hot before adding fish patties and don’t turn too early as they will disintegrate – transfer to a paper towel to absorb excess oil (I usually can’t resist snacking on a piping hot fishcake while I finish frying the others)
5. Once all fishcakes are ready, top with chopped coriander and serve with Indomex Sweet Chilli Sauce and lime wedges

Delicious as a snack, starter or light dinner – if you want to make this a little more substantial meal you can add potato wedges, a side of Jasmine Rice or a zingy Asian Slaw Salad