Everyday Meals

Hoki Red Curry


Hoki fillets in a traditional Thai red curry sauce served with jasmine rice

Prep time:10 mins

Cook time:15 mins

Serves: 4


  • 700g frozen Birds Eye Ocean Selections Hoki Fillets
  • 1 tablespoon peanut oil
  • ½ x 210g jar Five Tastes Thai Red Curry Paste
  • 270ml can coconut milk
  • 1 cup water
  • 1 stalk lemongrass, bruised
  • 1 red capsicum, cut into strips
  • 125g baby corn, halved, lengthways
  • 1 cup green beans, cut into thirds
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • Juice ½ lime
  • ½ cup fresh coriander leaves, plus extra for garnish
  • Cooked jasmine rice, for serving
  • ½ spring onion, sliced diagonally, for garnish


Step 1

Remove 4 frozen Birds Eye Hoki fillets and thaw following packet directions.

Step 2

Heat oil in a large wok or frypan over a medium heat, add Five Tastes Curry Paste and cook for 1 minute or until fragrant. Stir in the coconut milk and water. Add lemongrass, vegetables, fish sauce and sugar. Place hoki fillets on top of curry and carefully spoon over sauce ensuring hoki fillets are covered. Simmer uncovered for 8-10 minutes.

Step 3

Gently stir in lime juice and coriander leaves. Serve garnished with extra coriander leaves and spring onions. Accompany with jasmine rice, if desired.

Tasty Tip!

To bruise lemongrass, crush the white part of the lemongrass with a can or carefully with the back of a knife. Remove the core and use as required.

Hoki Red Curry
Average user rating:
  • 5

Featured in this recipe

  • Thai Red Curry Paste

    Thai Red Curry Paste

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