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Our Story

Over our 25 years in business, Atlantis of Kilmore Quay have built up great relationships with local fishermen. Our partnerships with the skippers of day boats, beamers and trawlers means we have dedicated boats to ensure a constant supply of the freshest Irish seafood for our customers.

Supplying the Trade for over 25 Years

Atlantis of Kilmore Quay have been supplying restaurants, hotels, pubs, government bodies, caterers and fast food outlets for over our 25 years. We have an extensive network of suppliers to ensure the largest range of fresh seafood for our customers.

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Thai Style Fish Curry

Method

  • Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.
  • Stir in the red curry paste and cook for a further 2-3 minutes.
  • Add in the cucumber slices and continue to cook for 2 minutes.
  • Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.

Ingredients

  • 700 g Whiting, skinned, boned and cut into 2½ cm chunks
  • 400 ml Tin of coconut milk
  • 200 ml Fish stock or water
  • 3 tbsp Thai red curry paste
  • 1 Large cucumber, peeled, deseeded and chopped into 2cm slices
  • Rind and juice of 1 lime
  • A pinch of sugar
  • Salt and freshly ground black pepper
  • Chopped fresh coriander
  • Rice or noodles
  • Sautéed spinach or stir-fried pak choi

Thai Style Fish Curry


Serves: 4
Thai Style Fish Curry
  • 700 g Whiting, skinned, boned and cut into 2½ cm chunks
  • 400 ml Tin of coconut milk
  • 200 ml Fish stock or water
  • 3 tbsp Thai red curry paste
  • 1 Large cucumber, peeled, deseeded and chopped into 2cm slices
  • Rind and juice of 1 lime
  • A pinch of sugar
  • Salt and freshly ground black pepper
  • Chopped fresh coriander
  • Rice or noodles
  • Sautéed spinach or stir-fried pak choi
  • Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.
  • Stir in the red curry paste and cook for a further 2-3 minutes.
  • Add in the cucumber slices and continue to cook for 2 minutes.
  • Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.

Ingredients

  • 700 g Whiting, skinned, boned and cut into 2½ cm chunks
  • 400 ml Tin of coconut milk
  • 200 ml Fish stock or water
  • 3 tbsp Thai red curry paste
  • 1 Large cucumber, peeled, deseeded and chopped into 2cm slices
  • Rind and juice of 1 lime
  • A pinch of sugar
  • Salt and freshly ground black pepper
  • Chopped fresh coriander
  • Rice or noodles
  • Sautéed spinach or stir-fried pak choi

Method

  • Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.
  • Stir in the red curry paste and cook for a further 2-3 minutes.
  • Add in the cucumber slices and continue to cook for 2 minutes.
  • Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.