Recipe from Topfood
Thai pollock curry
Cooking time: 45 min
Servings 4
A dish steeped in rich flavor. The fish just melts in your mouth. Try cooking pollock in the famous curry sauce.


  • Skinless pollock, cut into large cubes
    26 oz
  • Flour
    3 tbsp.
  • Thai red curry paste
    2 tbsp.
  • Palm sugar or light brown soft sugar
    1 tbsp.
  • Coconut cream
    5,2 fl oz
  • Milk
    2,4 fl oz
  • Fish sauce
    2 tsp.
  • Green peppercorns in brine, drained and lightly crushed
    1 tsp.
  • Thai basil or coriander
    a small handful
  • Jasmine rice
    to serve
  • Limes, halved
    2 pcs.

Nutrition facts per serving

  • Calories

    406 kcal

  • Protein

    40,1 g

  • Fat

    18 g

  • Carbohydrates

    19,4 g


  • Roll the fish in flour. Place it in a frying pan with plenty of oil. Fry for a minute on each side. Drain off the excess oil.

  • Put the curry in a pan and drizzle with oil. Fry until bubbling, then add the sugar. Cook for a minute, then pour in the milk and coconut cream. Bring to the boil.

  • Put in fish sauce, peppercorns, basil and pollock.

  • The finished dish is transferred to a plate and garnished with rice and lemon slices.

Bon Appetit!

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