Yellow Thai Fish Curry

Prep: 10 minutes

Cook: 10 minutes

Serves: 4

Difficulty:

Cuisine:

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Authentic curry paste, dry spices and coconut milk sachets make this aromatic Yellow Thai Fish Curry so easy to make and enjoy at home.

Credit: Whisk Media Group

Recipe Shopping List

Yellow Thai Fish Curry

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

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