Name: Thai Yellow Curry With Fish Recipe
Total time: 20 min
Yield: 4
Cuisine: Thai

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

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Vitamins & Minerals

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. 

How to make Thai Yellow Curry With Fish Recipe

Nicky Corbishley

Crawler

Thai

<p>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. </p>

Regular onion peeled and chopped

Medium red chillies chopped

Finely chopped fresh ginger

Cloves of garlic peeled and chopped

Lemongrass outer leaves disgarded,  inner part chopped finely

Heaped fresh coriander stalks you can use the leaves for garnish later

Turmeric

Tamarind paste usually gluten free,  but best to check

Cumin

Paprika

Salt

Black pepper

Olive oil

Haddock or cod fillets sliced in 1/2

Kale chopped

Can full fat coconut milk

Fish stock or chicken stock use a gluten free brand knorr to a gf version

Fish sauce usually gluten free,  but best to check

Brown sugar

Lime juice

Cornflour mixed with 3 tbsp cold water

Boiled rice

Red chilli finely sliced

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).

step 1

Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).

step 2

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.

step 3

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.

step 4

Add the kale and stir through for 1-2 minutes until wilted.

step 5

If you'd like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.

step 6

Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it's gluten free pita if needed).

step 7

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