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Thai Fish Curry

Total Time40 mins
Servings: 4
Author: Candida Diet Foods


For the curry

  • 6 large red Thai chillies soaked in hot water for 10 minutes beforehand
  • 4 shallots roughly chopped
  • 4 cloves garlic chopped
  • 2 tbsp fresh ginger peeled and chopped
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • ½ tsp stevia
  • 3 tbsp virgin coconut oil
  • 400 ml coconut milk
  • 3-4 wild salmon fillets 200g each, skinless and pin-boned
  • 1 small red pepper cored, seeded and finely sliced
  • 2-4 tbsp coconut aminos
  • 1 lime juiced
  • Freshly ground black pepper

To serve

  • 3-4 tbsp basil leaves only, finely sliced tomato rose (optional) courgette spears (optional)


  • For the curry: Drain the chillies from their soaking water and combine with the shallots, garlic, ginger, spices, and stevia in a food processor. Blend on high until you have a smooth paste.
  • Melt the coconut oil in a large sauté dish set over a moderate heat until hot. Stir in the paste and fry for 3-4 minutes, stirring frequently, until it darkens.
  • Stir in the coconut milk and bring to a rapid simmer. Reduce the heat slightly and simmer for 5 minutes.
  • Position the salmon fillets in the sauce, cover with a lid, and cook over a low heat for 8-10 minutes until cooked through; turn halfway through cooking.
  • Stir in the sliced red pepper. Adjust the seasoning to taste with coconut aminos, lime juice, and freshly ground black pepper.
  • To serve: Lift the fish into a serving platter, pouring over the sauce. Scatter with the sliced basil and garnish with a tomato rose and decorative courgette spears if using.