Pad Prik King–Red curry paste fried fish


A recent trip to Home Thai restaurant on Sussex street inspired me to make a red curry dish, similar to the pork belly that I ordered called Pad Prik King. It is really just pork belly and yard long beans, fried in red curry paste without using coconut milk like normal curries. I decided to substitute the pork with fish to test out my creativity. The red curry paste I used is bought from Darwin market which is homemade by some Thai people, I heard a lot of good feedback about Maesri brand which can be found in most Asian grocery store. You can buy the small can if you don’t have time to make your own. Here is the mouth watering recipe, enjoy!


3 tbsp oil  
400 g Ling fish fillet or any thick fish fillet of your choice   
3 snack beans cut into 3cm pieces
1/2 tomato, finely diced     
1/2 Spanish onion, finely diced   
1/2 capsicum, cut into thin stripes 

3 cloves of garlic, finely diced 
1.5 tbsp red curry paste      
4-5 kaffir lime leaves 
3-4 tbsp water
1.5 tbsp brown sugar or palm sugar      
1 tbsp fish sauce 
1/4 cup coriander for garnish
1/4 cup flour


1) Cut the fish fillet in 4 X 4cm piece, pat dry with paper towel and briefly marinated with few pinch of salt, pepper and some sesame oil (optional). Wrapped it with cling film and leave in the fridge for minimum an hour.

2) Take the fish out from the fridge, pour the flour on a clean bowl and gently roll the fish pieces over the flour until evenly coated. Heat up the wok or pan with enough oil to pan fry the fish for 3 – 5 minutes until golden brown and have a nice crisp. Leave them on few piece of paper towels to absorb excessive oil and move on to step 3).

3) With a new clean Pan or clean the existing pan, add in 1 tbsp of oil and pan fried the yard long beans and capsicum until 50% cooked and leave in a separate bowl.

4) Now we are ready to make the red curry sauce and assemble the dish. Add 2 tbsp of oil in the pan, once it is hot enough add in the garlic and onion. After 2 mins, add in the red curry paste and fry until fragrant and oil are separate out with the paste. Now add in the tomato and water and simmer for about 4 mins.

5) Add in the fish sauce, sugar & kaffir lime leaves and taste test with a spoon, adjust to your own taste by adding more water if its too dry or more sugar/fish sauce if its too salty/sweet.

6) Once you are happy with the sauce, chuck the fish piece back in and gently stir it with a spatula for 1 min, be careful not to break the fish pieces or ruin the crispy coating.

7) Add the beans and capsicum back in and stir it for another 1 -2 mins.

8 ) Garnish with coriander and serve hot with jasmine rice.


Group photo for all ingredients



roll fish piece on the flour until evenly coated


pan fry the fish until golden brown


leave it on few piece of paper towel to absorb excess oil


fry garlic, onion and red curry paste, then add in tomato and kaffir leaves


lastly, throw back the fish, beans and capsicum in


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9 Comments (+add yours?)

  1. Sheena
    Jan 08, 2011 @ 05:56:06

    I love the sound of the flavours in this dish, I can only begin to imagine how tasty it would be!

    And I’d love to meet up for dinner, we should organise a date some time 🙂


  2. sara@belly rumbles
    Jan 08, 2011 @ 05:58:07

    I am always looking for recipes that use snake beans, and i like the idea of lightening it up with fish instead of the pork belly.


  3. Ellisa
    Jan 08, 2011 @ 11:33:37

    Yum…i will give it a try next time for sure 🙂


  4. Helen (grabyourfork)
    Jan 09, 2011 @ 14:51:50

    Homemade curry paste? I’m so envious. Your take on this dish looks delicious – love the crispy edges you managed to get on the fish!


  5. eatmarvin
    Jan 09, 2011 @ 17:30:10

    Hi Wendy! I can smell the handmade curry paste from here! That looks so yummy! And a lot healthier than Pork Belly. 🙂


  6. Gaby
    Jan 12, 2011 @ 02:17:54

    That dish looks amazing, saving recipe in my recipe file now!


  7. Julie
    Jan 16, 2011 @ 11:33:38

    can you send some over to me please? i need a second dinner :)!


  8. foodie and the chef
    Jan 18, 2011 @ 17:23:06

    This looks so yummy… and healthy! I 3 gigantic fillets of Ling in my freezer – this looks perfect, thank you !


  9. spider flower
    Jan 18, 2011 @ 17:41:27

    These flavours look beautiful, what a great recipe! Not to mention I looove Ling. Thank you!


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