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Thai Kitchen Recipes

Fish in Coconut & Tamarind Sauce

The sour-fruity taste of tamarind combined with mildly sweet coconut milk and hot red curry paste - plain fish never tasted so glamorous!


1 1/2 lbs swordfish, red snapper or other firm white fish fillets

1 cup Thai Kitchen® Coconut Milk

2 tsps Thai Kitchen® Red Curry Paste

1/4 cup tamarind paste

1/4 cup Thai Kitchen® Premium Fish Sauce

2 tbsps palm sugar or brown sugar

2 kaffir lime leaves, minced (optional)

Fresh cilantro sprigs (optional)

Thai Kitchen® Jasmine Rice


CUT fish into 1-inch cubes. Set aside. Bring coconut milk and red curry paste to simmer in medium saucepan; simmer 5 minutes, stirring occasionally. Stir in tamarind paste, fish sauce, sugar and kaffir lime leaves; simmer 5 minutes.

ADD fish; simmer 7 to 8 minutes or until fish flakes easily with a fork. Garnish with fresh cilantro sprigs, if desired. Serve with cooked Jasmine Rice.

Diet & Allergy Information

Thai cuisine gets its unique flavors as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products.

Download Diet and Allergy Spreadsheet.

* Please refer to our product labels for the most up-to-date nutrition & allergen information.

Thai Cooking and Culture

At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime. And since we’re so easy to find at and on your grocers’ shelves, you’ll never need to search for Thai food online.