This Yellow Fish Curry is quick and easy to make in under 20 minutes, using a store bought curry paste. The curry sauce is thick, creamy and fragrant and coats the fish perfectly.
There are minimal ingredients, buts its full of flavour. This curry sauce can be used in multiple ways and you’ll be surprised by its simplicity.
Why This Recipe Works
- It uses only a few ingredients to create a full flavoured Thai Curry
- You can make it in 15 minutes
- The curry sauce is thick and creamy and uses coconut cream instead of coconut milk
- There’s no fussing around with making your own curry paste
- The curry sauce is versatile and works with salmon, calamari, and prawns/shrimp
- This curry also works with lean chicken and beef
- It’s a mild curry, but its easy to make it spicier
- Easy to make Low Carb
Ingredients
Ingredient Notes
- Fish: Use a firm white fish for this recipe like cod, flathead, snapper, halibut, swordfish, coral trout. Cut into 2cm x 2 cm chunks so that the fish cooks evenly.
- Curry Paste: I love to use the AYAM Yellow Curry Paste and 2 tablespoons is a mild to medium curry. For a hotter curry, you may like to use 3 tablespoons.
- Sweetener: I use Lakanto Monkfruit Golden which measures just like sugar. It adds the perfect amount of sweetness. Alternatively if you cant find a golden sweetener, you can just use a white one, like granulated stevia or monkfruit. You could also sub with the same quantity of raw honey.
- Coconut Cream: Full fat coconut cream is a must. The full fat coconut cream is what gives this curry is thick luscious taste, and because there are so few ingredients in this curry, this is what I recommend using for maximum flavour. You could use coconut milk but the curry sauce will be thinner.
How To Make This Recipe
- POTATOES: Cook potatoes in a microwave safe dish covered with water for 10 minutes or until just soft.
- PREPARE CURRY SAUCE: Add the vegetable oil and 2 tablespoons of coconut cream to the wok and stir through for a minute until it sizzles. Add the curry paste and cook until fragrant. (about 3 minutes)
- FINISH SAUCE AND ADD FISH: Add granulated sweetener, fish sauce and remaining coconut cream. Bring sauce to the point where it just boils. Add the fish and cook for 3 to 5 minutes until it turns white.
- ADD VEGETABLES: Add the cooked potatoes, snow peas and capsicum, cooking through for another 2 minutes.
- SERVE: Serve immediately with a wedge of lime, and steamed rice.
Recipe Tips for Other Proteins
(Instead of using a firm white fish, you could try substituting it with any of the following proteins below. To do so, add it the same as you would the fish, following the same steps, cooking the protein in the curry sauce)
- SALMON: Instead of firm white fish, you could use salmon. Cut salmon into cm x 2cm chunks and cook the same way as the white fish.
- PRAWNS(SHRIMP): Buy uncooked prawns/shrimp. Remove heads, leave tails on. Add to recipe the same way you would add the fish. Depending on how big the prawns or shrimp are, the cooking time may vary. However a rule of thumb is they will be cooked once they turn a pink/orange colour.
- CALAMARI: Grab some calamari tubes, cut into rounds (about 1cm thick) and cook in the sauce (make sure to pat dry of any moisture first). These will cook quickly. About 2 to 3 minutes.
- CHICKEN: Finely slice 500 grams (1 pound) of chicken breast, and cook in the sauce the same way as you would the fish.
Other Fish Dinner Recipes:
How To Make this Dish Low Carb
Instead of diced potatoes, use carrot cut into chunks, or skip the potatoes and make some cauliflower rice instead to soak up all the curry juices.
Your Questions Answered
Yellow curry is milder that both red or green curry as it contains less chilli and is great for those who like curries not too hot. It contains turmeric which gives it that beautiful yellow colour, and it has a slightly sweet taste with a little spice. Generally about 2 tablespoons of yellow curry is recommended to achieve a well balanced mild curry.
There are a few ways: Add an extra tablespoon of yellow curry paste for a little extra heat, or sprinkle a few dried red chilli flakes on top to serve for even more spiciness.
For next level spiciness add in some diced or sliced fresh red chilli either to the curry sauce as you’re cooking, or on top to serve - seeds in or out of the chilli depending on the level of heat you’re looking for.
Use a firm white fish for this recipe like cod, flathead, snapper, halibut, swordfish, coral trout. You want a fish that will hold its shape and wont break up during the cooking process.
Yes, but its best to defrost it first. Make sure to pat dry of any moisture before chopping into 2cm chunks. Avoid putting whole frozen fish into the curry sauce as this will make it watery and dilute the flavours. Plus the fish won’t cook evenly.
Yes. This dish can be made ahead and it makes great leftovers the day after.
More Curry Recipes
- Apricot Chicken Curry
- Thai Pineapple Chicken Curry
- Chicken Satay Curry
- Slow Cooker Thai Green Beef Curry
- Salmon Curry in a Hurry
Yellow Fish Curry
Ingredients
- 500 grams / (1 pound) Firm white fish - chopped into chunks 2cm x 2cm
- 2 tablespoons Vegetable oil
- 1 ⅔ cups Full Fat Coconut Cream - (equiv to 1 x 400 ml can)
- 2 tablespoons Yellow Curry Paste
- 1 tablespoon Granulated sweetener that measures like sugar - Brown variety
- 1 tablespoon Fish sauce
- 2 cups Potatoes - diced, skin removed
- 1 cup Capsicum – red & green - roughly chopped
- 15 Snow peas - topped and tailed and cut in half
Instructions
- Cook potatoes in a microwave safe dish covered with water for 10 minutes or until just soft.
- Add the vegetable oil and 2 tablespoons of coconut cream to the wok and stir through for a minute until it sizzles. Add the curry paste and cook until fragrant. (about 3 minutes)
- Add granulated sweetener, fish sauce and remaining coconut cream. Bring sauce to the point where it just boils. Add the fish and cook for 3 to 5 minutes until it turns white.
- Add the cooked potatoes, snow peas and capsicum, cooking through for another 2 minutes.
- Serve immediately with a wedge of lime, and steamed rice.
Notes
- Fish: Use a firm white fish for this recipe like cod, flathead, snapper, halibut, swordfish, coral trout. Cut into 2cm x 2 cm chunks so that the fish cooks evenly.
- Fish Alternative: Use prawns (shrimp), cut calamari into chunks or rounds. You can even use thinly sliced chicken.
- Curry Paste: I love to use the AYAM Yellow Curry Paste and 2 tablespoons is a mild to medium curry. For a hotter curry, you may like to use 3 tablespoons.
- Sweetener: I use Lakanto Monkfruit Golden which measures just like sugar. It adds the perfect amount of sweetness. Alternatively if you can't find a golden sweetener, you can just use a white one for example granulated stevia. You could also sub with raw honey.
- Coconut Cream: Full fat is a must. Don’t even think of using reduced lot. I wouldn’t even use Coconut Milk. The full fat coconut cream is what gives this curry is thick luscious taste, and because there are so few ingredients in this curry, this is what I recommend using for maximum flavour.
- Low Carb Option: Instead of potatoes, use carrot, or skip the potatoes and make some cauliflower rice instead to soak up all the curry juices.
- Serving: This curry serves 4 with additional rice. If not serving with rice and its just the curry on its own (with the potatoes), it will be enough for 3 people.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.
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