Thai Yellow Fish Curry

Thai Yellow Fish Curry

Ready in 30 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, January 13, 2019.



  • 1½ cups basmati rice
  • 2¼ cups water ^


  • 1 carrot
  • 1 courgette
  • 1 pack market fish
  • 1 pack onion, garlic and ginger paste
  • ½ Tbsp Thai yellow curry paste
  • 425ml can coconut milk
  • ¼ cup chicken stock ^
  • 1 cup frozen peas *
  • 2 tsp soy sauce ^
  • 1 Tbsp fish sauce ^

To Serve

  • 1 pack peanuts


  1. Cook rice and prep veggies Combine rice, water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 8 more minutes. Do not lift lid during cooking. Grate carrot and grate or slice courgette.
  2. Prep fish and begin curry Pat fish dry and remove any scales or bones. Slice into 2cm pieces, season with salt and set aside. Heat a drizzle of oil in a fry-pan on medium-high heat. Add onion, garlic and ginger paste and Thai yellow curry paste and cook, stirring, for about 2 minutes. Add more curry paste to suit your tastebuds.
  3. Finish curry Stir in coconut milk, stock and carrot. Bring to a gentle simmer and cook for 1-2 minutes, until slightly thickened. Reduce heat to medium, stir through courgette, fish and peas. Cook for a further 2-3 minutes (depending on thickness), until fish is cooked through and veggies are tender.
  4. Season curry Remove pan from heat. Stir through soy sauce and fish sauce to taste. Start with half the amount of soy sauce and fish sauce, then add more if needed.
  5. Serve rice topped with curry, peanuts and chilli flakes.

Nutritional Information

Energy 2524 kj
603 kcal
Protein 40.0g
Carbohydrate 44.7g
Fat 29.1g