Outdoor Boys Series: Thai Red Curry Recipe
- Daniel
- 6 hours ago
- 5 min read
When I watched Luke Nichols cook his Thai Red Curry out in the wild, something about that video hit different. No fancy tools, no exact measurements, just good food made from the heart, surrounded by nature.
It reminded me why I started cooking in the first place: to find joy in simplicity. Luke used lean cod in his curry, but over here in Singapore, cod is expensive. So, I went with mackerel instead, a humble, oily fish that still delivers great flavor when fried until crispy.
Love how rustic this is...
Now, this isn’t an authentic Thai curry. It’s more of a heartfelt homage, a rustic version inspired by Luke’s outdoor cooking style. I followed his rhythm more than the recipe itself: making curry paste from scratch, toasting the spices, and slowly frying the paste until the oil separates.
These are the small, patient steps that build flavor and soul into a dish. And that’s what I love about cooking like this, no rules, just intuition and passion.
So, this is my final Outdoor Boys-inspired dish, a little “send-off” to Luke and his family. If you’ve ever watched his videos and thought, “I wish I could cook something like that,” this is your chance. This recipe is both a thank-you and a tribute to Luke, for showing that great food doesn’t need a fancy kitchen, and to Pailin (Hot Thai Kitchen), for showing that authenticity is more about spirit than perfection.
If you’ve ever wanted to make a curry from scratch but felt intimidated, this is the one. No rules, no judgment, just honest cooking. Give it a go, taste as you go, and make it your own. That’s what both Luke and Pailin would want.
Don’t worry about being perfect or authentic; just have fun with it. Use what’s available, make a mess, adjust the flavors until it feels right. That’s the spirit of real cooking.
Ingredients:
Inspired by Hot Thai Kitchen
(Serve 4)
Fish:
Mackerel Fillet Sliced, 500g Or Cod or Halibut
Sea Salt, 5g
Granulated Sugar, 5g
Black Pepper, Pinch
Cornstarch, 2 TBSP
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Thai Red Curry Paste:
Dried Chilies, 15g I am using a combination of Kashmiri and Sichuan Chilies
White Peppercorns, 1/4 TSP
Coriander Seeds, 1 TSP
Cumin Seeds, 1/2 TSP
Red Onion Wedged, 1
Garlic, 3 Cloves
Galangal | Langkuas, 1/2"
Lemongrass White Part Only, 1 Stalk
Coriander Roots, 2 You can use coriander stems
Kaffir Lime Zest & Juice, 1 Kaffir Lime You can use regular Lime
Fermented Shrimp Paste, 1 TSP
Curry:
Coconut Oil, 2 TBSP
Yellow Onion Thinly Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Red Bell Pepper Julienned, 1
Garlic Finely Minced, 3 Cloves
Coconut Milk, 200g
Fish Stock, 120g
Kaffir Lime Leaves Stem Removed Chiffonade, 2 + More For Garnishing
Gula Melaka, Pinch
Fish Sauce, 1 TBSP
Coriander Coarsely Chopped, A Handful
Equipment:
Food Processor / Pestle & Mortar
Spice Grinder
Dutch Oven / Wok
Heavy Pot
Cast Iron Skillet / Pan
Directions:
Marinate the Fish
Ask your fishmonger to help fillet and slice the fish into bite-sized pieces. If you’re comfortable handling fish, you can do this yourself — but mackerel can be delicate and a bit tricky to work with.
Pat the fish slices dry with paper towels.
In a bowl, season them with salt, sugar, and black pepper. Toss well to coat evenly.
Cover and refrigerate for at least 2 hours to firm up the flesh and allow the seasoning to penetrate.
After marinating, coat the fish with cornstarch. Mix until every piece is lightly coated — this helps create a crisp golden crust when fried.
Fry the Fish
Pour oil into a wok, deep pan, or Dutch oven until it’s about 3 inches deep.
Heat over medium heat until a small piece of cornstarch bubbles immediately when dropped in.
Fry the fish pieces in small batches to prevent sticking or crowding.
Flip occasionally and cook until golden and crisp.
Transfer to a wire rack or paper towel to drain excess oil. Set aside.
Prepare the Curry Paste
Soak dried chilies in hot water for about 10–15 minutes until soft and pliable. Drain and set aside.
Lightly toast coriander seeds, cumin seeds, and white pepper in a dry skillet over medium heat until aromatic — about 1–2 minutes.
Now, you have two options:
Traditional way:
Pound everything using a mortar and pestle.
Start with the toasted spices and grind them into powder.
Transfer and set it aside.
Add red onion, garlic, galangal, lemongrass (white part only), coriander roots, and hydrated chilies
Pound until a thick, smooth paste forms; this might take 20–30 minutes, but the aroma is worth it.
Transfer to the ground spices, add kaffir lime zest, juice, and shrimp paste.
Mix until well combined.
Modern shortcut:
Grind the toasted spices in a spice grinder.
Blend everything else in a food processor instead.
Add a splash of water or coconut milk to help it blend smoothly.
Scrape down the sides as needed until the paste is uniform and vibrant red.
Once done, mix in the lime zest, juice, and the ground spices. Set it aside. This is your red curry paste.
Build the Flavors
In a separate skillet, sauté onion in a little coconut oil over medium heat.
Season with salt and pepper and cook until translucent and lightly golden.
Add bell pepper and cook until just softened.
Stir in minced garlic until fragrant.
Cook the Curry
Heat coconut oil in a heavy pot or wok over low to medium heat.
Add about a quarter of your coconut milk and the curry paste.
Stir slowly and continuously until it thickens and aromatic oil starts to separate — this step “blooms” the paste and builds flavor.
Gradually pour in the remaining coconut milk and fish stock, stirring to combine.
Add kaffir lime leaves and simmer gently over medium-low heat.
Add in the onion mixture.
Combine and Adjust
Gently add the fried mackerel to the curry. Stir softly to coat the pieces without breaking them.
Add a bit of water if the curry is too thick; it should be creamy but still flow easily.
Taste and adjust
Too salty? Add more coconut milk or a bit of sugar.
Too rich? Add a touch of lime juice.
Not spicy enough? Stir in extra chili powder or flakes.
Too sharp? Balance it with a pinch of Gula Melaka.
Stir in fish sauce, lime zest, and chopped coriander just before serving.
Serve
Ladle the curry into bowls and garnish with more kaffir lime leaves and fresh coriander.
Serve hot with steamed jasmine rice, perfect for soaking up every drop of that rich, spicy coconut sauce.
An umami bomb...
Spicy, tangy and dangerously addictive...
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