Total Time
Prep 20 mins
Cook 40 mins

This recipe was requested by a reader from Australian Gourmet Traveller. This is a wonderful flavour. It can be made with vegetables only for a vegetarian version. Remove seeds from chillis if you dont want too much bite.

Ingredients Nutrition


  1. Process onion, chilies, ginger and garlic to a paste.
  2. Heat oil in wok, stir fry paste until fragrant. Add dried spices and cook further 2 minutes.
  3. Add coconut milk, sugar and 1/2 cup water and simmer 30 minutes.
  4. You can prepare this far and add fish at the last minute and/or steamed vegetables.
  5. Add fish, cover and simmer for 5-8 minutes until fish cooked.
  6. Lastly add lime juice and season with salt.
Most Helpful

This was absolutely fantastic. Kind of a sweet curry taste. Yum! We used jalapenos instead of red chilies and left the seeds in.

Da Huz May 07, 2009

I tried this with cod and it was fabulous. Thanks for a great recipe

Chrissie2009 January 10, 2009

This made a very good dinner for us tonight. I used swordfish, green bell peppers, mushrooms and green onion. I did strain the sauce through a coarse sieve after the simmering stage, and at one point was afraid there would not be enough sauce to go around. I added some water, but looking back, probably did not need to, as I had to thicken it with flour and water in the end. I did not need to add any more spice. The flavor was deep and delicious. Thank you very much for sharing this recipe with us.

mianbao November 27, 2005