Wild Alaska Pollock Thai Red Curry

Wild Alaska Pollock Thai Red Curry

30 minutes 4 servings


  • 1/4 cup Thai red curry paste

  • 3 Tablespoons Coconut oil

  • 1 can Full-fat coconut milk

  • 1 Bell pepper

  • 12 ounces Trident Seafoods® Wild Caught Alaskan Pollock Fish Fillets 2.1 lb

  • 1 handful Thai basil

  • 2 cups Cooked rice for serving

  • Optional: Fresh limes, chile oil, cilantro


  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 the 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.


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