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Wild Alaska Pollock Thai Red Curry

Prep Time 13 minutes
Yield 4 servings


Forget about ordering takeout, here’s a fragrant Thai curry made for a weeknight dinner. Super quick to put together and truly comforting to eat, it’s outstanding with the addition of Wild Alaskan Pollock. Make a simple cucumber salad and some jasmine rice and dinner is served.

(1 customer review)
Wild Alaska Pollock Thai Red Curry


  • 1/4 cup Thai red curry paste
  • 3 Tablespoons Coconut oil
  • 1 can Full-fat coconut milk
  • 1 Bell pepper
  • 12 ounces
  • 1 handful Thai basil
  • 2 cups Cooked rice for serving
  • Optional: Fresh limes, chile oil, cilantro

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1. Cut thawed Wild Alaskan Pollock into 1-inch chunks and set aside.

2. In a deep skillet or saucepan, sauté Thai red curry paste in coconut oil until fragrant, about 3 minutes. Add the coconut milk along with a can’s worth of water and bring to a boil. Slice the bell pepper.

3. When curry boils, add sliced bell pepper, and cook for about 5 minutes. Add the Pollock and reduce heat to a simmer. Simmer for 2 minutes more. Remove from heat.

4. Add a handful of Thai basil off the heat and let the basil steep while the fish finishes cooking in the residual heat. Serve with rice and optional garnishes if using.


1 review for Wild Alaska Pollock Thai Red Curry

  1. Amy C

    Sooooo good and super easy to make – love it!

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