Thai Fish Head Curry

18 May

When it comes to Thai food, we have always eaten the Thai Chicken Green Curry or Tom Yum Goong. Imagine how delighted I was when I chanced upon a fish head curry recipe. I’ve tasted this dish once and I must say that it tasted orgasmic. Yes, you read it right!

The taste is different from those typical Indian or Malay curry dishes. It has a nice tangy sensation and best eaten hot with rice. I would like to try another version of this Thai Fish Head Curry by using the red curry paste instead and make it slightly diluted. Till the next time then 😉


  • 1/2 to 2 fish heads, depending on size
  • 2 tablespoons vegetable oil
  • 1/4 cup red or green Thai curry paste
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 1/2 cup coconut milk
  • 1 tablespoon lime juice
  • 400 ml water
  • 3 medium size Japanese eggplants
  • 10 red chilli padi
  • 1/2 cup Thai basil leaves


Rinse the fish heads under cold water.

Heat the oil in a large deep pot over low heat. Add the curry paste and cook until the paste is fragrant. Add the fish sauce, sugar, coconut milk, lime juice and chilli padi. Bring to a boil.

In the meantime, brown the eggplants in a few tablespoons of oil or roast them in an oven at 180 degrees Celsius for about 10 minutes. Remove from heat and set aside.

Add the fish heads and eggplants to the curry coconut mixture. Add water to cover the fish heads entirely.

Bring to a steady simmer and cook for 10 minutes or until the flesh is tender and just cooked through. Stir in the basil leaves before serving.


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