Rutronik News

Thai fish curry with fruit and coconut milk

  Newsletter Article


  • For four people you will need:
  • 800 g firm-fleshed, white fish fillet (e.g. monkfish, sea bass, or mullet
  • Salt
  • Pepper
  • Lemon juice
  • ¼ pineapple
  • 1 small mango
  • 2 kaffir lime leaves
  • ½ l coconut milk
  • 2 tbsp red curry paste
  • 1-2 tbsp Thai fish sauce
  • 1 tbsp brown sugar
  • 1 chili pepper, according to taste


Rinse the fish fillet in cold water and dab it dry. Season it with salt, pepper, and lemon juice. Dice it into 3 cm cubes and set aside.

Peel the pineapple quarter, remove the tough core and dice the flesh. Peel the mango, slice off the flesh along the flat stone and also dice it. Rinse the kaffir lime leaves and dab them dry. Cut off the leaf halves from the tough midrib and slice them into fine strips.

Mix the coconut milk, curry paste, fish sauce, and sugar. Add the lime leaf strips and bring everything to the boil while stirring frequently. Turn down the heat and simmer for five minutes. Stir in the pineapple and mango, leave them to infuse for five minutes and then add the diced fish. Leave to infuse for a maximum of five minutes. Season to taste and add the chili pepper, if desired.

Serve with fragrant rice.