Make an easy and aromatic Yellow Thai Fish Curry at home with this all-in-one recipe kit. Featuring authentic curry paste, dry spices and a coconut milk sachet, it’s a simple way to enjoy classic Thai flavours in your own kitchen.
Ingredients
2 tbsp vegetable oil
4 firm white fish fillets, skin on
1 x 285g Street Kitchen Yellow Thai Curry Kit
1 small red capsicum, thinly sliced
80g snow peas, trimmed and halved lengthways
Finely sliced kaffir lime leaves, coriander and red chilli for garnish
Steamed rice and lime wedges to serve
Method
Heat 1 tbsp oil in a large non-stick frying pan over medium-high heat. Add fish skin side down and cook for 2 minutes. Turn over and cook for a further 1 minute. Transfer to a plate
Add remaining oil and spice pack; cook for 5 seconds. Reduce heat and stir in Yellow Thai Curry Paste, coconut milk sachet, capsicum and ⅓ cup water. Mix well and bring to a simmer
Return fish to pan and nestle into sauce. Scatter snow peas around the fish. Partially cover and simmer for 5 minutes or until the fish is cooked
Garnish with finely sliced kaffir lime leaves, coriander sprigs and chilli. Serve with rice and lime wedges
Tips & Hints
Use any firm white fish such as blue eye cod or snapper.
Leaving the skin on makes cooking and turning the fish easier.
