First posted: May 23, 2019

Fry’s Thai Red Fish Style Curry


Hey guys!

Earlier this week on the blog I introduced you to the story of the Fry Family and their amazing food story, and their range of good-for-you plant-based meals. They’ve just launched their Fish-style Fillets, which the girls have already gobbled greedily for dinner twice this week 🙂 and now I wanted to show you a clever way of mixing it up by adding the fillets into a delicious creamy Thai curry sauce.

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Cooks in:        Serves:4

  • 1 box Fry’s Fish-Style Fillets, defrosted and then each cut into 6 pieces
  • 2 Tbsp oil
  • ½ cup red onion, sliced
  • 1 red pepper, sliced in strips
  • 400g can coconut milk
  • 1 packet Thai Red Curry Cook In-Sauce
  • 200g courgette, cut at an angle
  • 100g baby corn, sliced
  • 100g sugar snap peas, sliced

What to do

1. Heat the oil in a large frying pan. Fry the onion and red pepper until soft.

2. Add the coconut milk and Thai Red Curry Cook In Sauce to the pan and mix well.

3. Add the courgettes, baby corn and the Fish-Style Fillets, and simmer for 5-7 minutes.

4. Stir in the sugar snap peas and garnish with chopped spring onions.

5. Serve with rice.

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