Prep:  10 minutes
Cook:  10 minutes
Serves:  4
Average: 4.7 (43 votes)
Recipe by: Street Kitchen
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

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Yellow Thai Fish Curry
  1. 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
  2. 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
  3. 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
  4. 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.
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