Thai Yellow Fish Curry with Basmati Rice

Thai Yellow Fish Curry with Basmati Rice

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


Basmati Rice

  • 1 ½ cups basmati rice
  • 2 ¼ cups of water

Thai Yellow Fish Curry

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

To Serve

  • 1 pack peanuts


  1. Cook rice 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. Prep veggies. 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.
  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 2457 kj
587 kcal
Protein 35.5g
Carbohydrate 44.9g
Fat 29.1g