Easy From Scratch Thai Yellow Curry With Fish
No bland flavours over here! This Yellow Thai Fish Curry is simple, delicious and speedy too! This is my Easy From Scratch Thai Yellow Curry With Fish.
Nutrition Facts
Ingredients
Instructions
Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.
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Continue Reading at Kitchensanctuary →Chef's Notes
Can I make it ahead?
You can make the paste ahead or you can make the whole thing ahead. Cool quickly, then cover and refrigerate for up to two days.
The fish won't be quite as tender when reheated, and may break apart more, but it's still delicious. Reheat in a pan over a medium heat until piping hot throughout. Don't let it boil rapidly, as the coconut milk in the sauce may split.
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Will it freeze?
I prefer this dish freshly cooked, but it can be frozen. Cool quickly the dish, then cover and freeze for up to a month. Defrost thoroughly in the fridge overnight, then reheat in a pan over a medium heat until piping hot throughout. Don't let it boil rapidly, as the coconut milk in the sauce may split. You may find the sauce is thinner after defrosting. Stir in a little cornflour/cornstarch and cold water slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) to the hot sauce until thickened to your liking.
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Can I make a vegetarian version?
Yes, replace the fish with cooked sweet potato and chickpeas (or you could use tofu or another meat replacement) for a veggie version (you'll need to replace the stock and fish sauce for veggie versions too)
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Nutritional Information is per serving, WITHOUT the serving suggestion of boiled rice.
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Reviews from the Original Source
I don't think I've ever rated a recipe before but this is simple, easy to follow, and delicious!
This is my first time making this recipe, and it was amazing! I did make a few changes. I subbed a whole jalapeno for the red chilies, organic lemongrass paste for the stalk, and date paste for the tamarind. I also used two cans of coconut milk and added all of the curry paste. To that sauce, I added 3 medium russet potatoes and boiled them most of the way cooked. Then, I poached 3 mahi mahi fillets in the sauce as the potatoes finished cooking. We served it over quinoa. It was amazing! We'll definitely put this recipe on our regular rotation, as I really enjoyed making my own curry paste and prefer yellow curries over others. Thanks for a fabulous recipe!
Just made this for the family. Absolutely delicious - one of the few recipes that both my teenagers will eat (one pescetarian, one fussy). Tastes so fresh and full of flavour. Will now be one of my regulars
Fantastic! My husband caught tons of yellowtail tuna and I was running out of new recipes, then came across your recipe. It was a huge hit with the family, even the littlest child. Thank you!
Loved this! In fact the whole family did!
We’ll try it with prawns next… thank you for sharing 🙏
I made this thinking I’d have enough for lunch tomorrow. But no, the whole family devoured this! So delicious! Thank you for sharing!
Another excellent recipe. It was very easy to blitz up the paste and once that was made it was plain sailing. I added some stir in noodles with the Kale and we enjoyed it very much. Its really tasty. I didn't use a whole chilli as I felt it would drown out the other flavours and it was nice for us but that is just personal taste. Will definitely make this again when we can have friends round. Worth having a spoon to make sure you get the last drops of the very delicious sauce. I love the way that recipes on this site really bring out the flavours of the ingredients.
Made this for dinner last night, so delicious and full of flavour. Didn't make the paste just cooked the fish off plain and added all the spices post coconut milk (as I don't have a blender haha)
I accidentally put 2 tbps of fish sauce but my god it was still unreal. This dish is a real winner!! My family loved it. Once out of lockdown i cant wait to cook it for my boyfriend!
Absolutely delicious.
I didn’t coat the fish instead I cooked it off
In the wok and added the fish at the end.
I also added frozen beans.
This one is a keeper. 😋
Best ever!!!
I need this curry in my life. I'm a sucker for shrimp and always have a bag in my freezer, so this is totally perfect for those. I love the flavor of fresh homemade curry paste too! This sounds just incredible Nicky!
Love fish curry ! Thank you for your version !
Fabulous, quick, easy, tasty midweek meal. We try to eat fish once a week and this is being added to our meal plan.
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