Thai yellow fish curry
There’s nothing better than a delicious Thai curry! This wholesome, veggie filled yellow fish curry dish will make your weeknight cooking that little bit easier, without compromising on flavour.
Ingredients
Method
Ingredients
- 1 Tbsp peanut oil
- 1 brown onion, peeled and cut into wedges
- ½ cup Thai yellow curry paste
- 1x 400ml tin coconut milk
- 1 broccoli, cut into florets
- 1 green or red capsicum, thinly sliced
- 500g firm fleshed fish, cut into bite sized pieces
- 1 Tbsp fish sauce
- 2 tsp brown sugar
- Juice of 1 lime
- 2 spring onions, thinly sliced
- Cooked jasmine rice and fresh coriander, to serve
Method
- In a large pot, bring the peanut oil to a medium heat. Add the onion, and saute for 4-5 minutes or until the onion has started to soften.
- Stir the curry paste into the pot, and cook while stirring for 30 secs before adding the coconut milk. Stir to combine, then carefully stir in the broccoli and lower the heat.
- After 3-4 minutes, add the capsicum and fish and leave to poach for 4-5 minutes or until the fish is cooked through and opaque.
- Once the fish is cooked, season the curry with the fish sauce, brown sugar and lime juice; adding more of each if needed to balance the flavour to your tastes. Sprinkle the sliced spring onions over the curry, garnish with fresh coriander and serve alongside cooked rice.
Recipe Tips:
- To dial up the spice on your yellow curry, you can add chilli flakes or fresh chilli to the recipe. Fresh bird's eye chillis or Thai chillis are both popular choices.
- If you don’t have any coconut milk on hand, you can substitute it for coconut cream. It will make the consistency of your curry slightly thicker.
FAQs:
- What does Thai yellow curry taste like? Is it super spicy?
- Thai yellow curry sauce is savoury, sweet and fragrant with flavours of garlic, lemongrass, turmeric, onions and chilli. The curry paste for yellow curry is traditionally less spicy and tangy than other Thai curries. Our recipe is not particularly spicy, however, you can increase or decrease the spice factor according to your family’s preferences.
- Can I substitute a different type of protein?
- Absolutely! This recipe is written specifically for fish, but Thai yellow curry can be made with many different proteins. Check out our Slow cooker Thai vegetable curry and our Thai yellow chicken curry for a few other options.
- What type of fish works best in Thai yellow fish curry?
- Any firm white fish fillets will work well in this yellow fish curry. Some of our favourites are cod, snapper, ling fish, tilapia, basa, John Dory, Silver Dory and monkfish. We recommend avoiding any super lean fish like swordfish or tuna, or any delicate fish like flounder.
- Any firm white fish fillets will work well in this yellow fish curry. Some of our favourites are cod, snapper, ling fish, tilapia, basa, John Dory, Silver Dory and monkfish. We recommend avoiding any super lean fish like swordfish or tuna, or any delicate fish like flounder.