Looking for a bold, flavour-packed curry that actually hits?
This Ginja Ninja Thai Red Fish Curry brings serious heat, depth, and freshness, all built from a homemade curry paste that’s punchy, aromatic, and incredibly versatile. Whether you’re cooking for a weeknight dinner or entertaining, this recipe delivers restaurant-quality curry at home using simple ingredients and big flavour combinations.
Why This Ginja Ninja Thai Red Fish Curry Works
This isn’t your average curry paste.
You’ve got:
Heat from Birdseye + Green Cayenne chillies
Depth from miso + gochujang
Freshness from lemongrass, coriander and lemon juice
And a serious flavour base from Ginja Ninja curry paste
Paired with coconut cream and fresh fish, this creates a curry that’s:
✔ Rich but balanced
✔ Spicy but layered
✔ Fresh but comforting
Ginja Ninja Thai Red Fish Curry Paste
Ingredients:
- 3 tablespoons Ginja Ninja
- 2 pieces Lemongrass
- 1 small piece Ginger
- 5 Garlic Cloves - peeled
- 100 gram dried red chilli - rehydrated in water
- 100 gram Birdseye Chilli
- 100 gram Green Cayenne Chilli
- 1 tablespoon Miso Paste
- 2 tablespoon Gochujang Paste
- 2 tablespoon Lemon Juice
- Bunch of fresh Coriander (stems and leaves)
- 5 shallots - peeled
- 2 teaspoon Corriander Powder
- 2 teaspoon Cumin Powder
- 1 tablespoon Fish Sauce
- Water as needed
Method:
- Combine all ingredients into a blender (smooth paste) or food processor (chunkier paste) and blender until all ingredients are well combined.
Pro Tip - add a splash of water if the mixture is too thick
Ginja Ninja Thai Red Fish Curry
Ingredients:
- 1KG Your favourite fish (Cod, Halibut and Barramundi) - cut into bite sized pieces
- 1 tin Coconut Cream
- 1 tin Coconut Milk
- 1 teaspoon Kaffir Lime Leaves - finely diced
- 1 tablespoon Palm Sugar
- Olive Oil
Method:
- Add fish and 2 tablespoon curry paste to a mixing bowl, gently coat fish in paste
- In large saucepan, on low heat, add 5 tablespoon curry paste and slowly heat
- In large fry pan, heat small amount of olive oil and fry fish (in small batches) until lightly golden, set aside
- When curry paste is fried off (approx 5 - 10 minutes), add coconut cream and coconut milk, stir and gently heat for approx 10 minutes
- Add Kaffir Lime Leaves and Palm Sugar, stir and cook for 10 minutes
- Add fig and gently stir, cook for further 10 minutes until dis has cooked through
- Serve with coconut rice and your favourite flat bread
- Garnish with coriander or parsley and fresh or dried chilli
Pro Tips for the Best Thai Red Fish Curry
Don’t overcrowd the pan when frying fish — cook in batches for best texture
Let the curry paste cook properly before adding coconut — this builds flavour
Adjust heat by reducing fresh chilli or adding more coconut milk
Easy Protein Swaps
This curry base is incredibly versatile:
Prawns → quicker cook, sweeter finish
Chicken → richer, heartier
Beef → deeper, slower-cooked flavour
Tofu → perfect vegetarian option
Tip
Substitute fish for your favourite protein- prawn, chicken, beef, tofu
What to Serve With Thai Red Fish Curry
Coconut rice
Flatbread or roti
Fresh herbs and lime
Pickled vegetables for contrast
Final Thoughts
If you’re looking for a homemade curry paste recipe in Australia that actually delivers flavour — this is it. The Ginja Ninja base gives you a serious flavour shortcut, while still letting you cook something that feels elevated, bold, and completely your own.
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Photography Credits: Tracy Nicholas Photography
Recipe Credits: Declan Keating - Founder of K&C
Blog Written By: Steve Barko Digital Marketing
