Yellow Fish Curry
When it comes to comfort food, few dishes compare to a hearty Fish & Potato Curry. It’s the kind of meal that warms you from the inside out, filling your kitchen with an incredible aroma.
Serves
4
Prep time
10 minutes
Cooking time
45 minutes
Helpful Tips
Storage
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Substitutions
For added nutrition and variety, you can toss in other vegetables like capsicum, peas, or carrots.
Serving Suggestions
Helpful Tips
Storage
Substitutions
For added nutrition and variety, you can toss in other vegetables like capsicum, peas, or carrots.
Serving Suggestions
Ingredients
- 1/2 jar yellow curry paste
- 400ml can of light coconut milk
- 200ml water
- 2 tbsp fish sauce
- 1 lime juiced
- 3 potatoes cubed
- 300g snow peas sliced in half
- 800g white fish cut into large cubes (we used coral trout)
To serve: Steamed rice
Top tips for a perfect Fish Curry
- Use Fresh Fish: Opt for fresh, firm fish fillets for the best texture and flavour. If using frozen fish, make sure it’s thoroughly thawed and pat it dry before cooking.
- Cut Potatoes Evenly: Make sure the potato chunks are roughly the same size so they cook evenly. This helps them become tender without overcooking the curry.
- Simmer Gently: When cooking the fish, keep the heat at a gentle simmer to ensure it cooks evenly without falling apart.
Directions
- Boil potatoes until softened
- Stir fry 1/2 jar of yellow curry paste with 2 tbsp oil in pan until sauce thickens
- Add half of the 400ml coconut milk and stir fry for 5 minutes or until sauce thickens
- Reduce the heat and add the fish, remaining coconut milk and 100ml of water and simmer for 10 min
- Add snow peas and cook until tender.
- Turn off the heat and add fish sauce and fresh coriander
- Serve with steamed rice and enjoy.
Top tips for a perfect Fish Curry
- Use Fresh Fish: Opt for fresh, firm fish fillets for the best texture and flavour. If using frozen fish, make sure it’s thoroughly thawed and pat it dry before cooking.
- Cut Potatoes Evenly: Make sure the potato chunks are roughly the same size so they cook evenly. This helps them become tender without overcooking the curry.
- Simmer Gently: When cooking the fish, keep the heat at a gentle simmer to ensure it cooks evenly without falling apart.
Directions
- Boil potatoes until softened
- Stir fry 1/2 jar of yellow curry paste with 2 tbsp oil in pan until sauce thickens
- Add half of the 400ml coconut milk and stir fry for 5 minutes or until sauce thickens
- Reduce the heat and add the fish, remaining coconut milk and 100ml of water and simmer for 10 min
- Add snow peas and cook until tender.
- Turn off the heat and add fish sauce and fresh coriander
- Serve with steamed rice and enjoy.
Watch How to Make It
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Dinner
Weeknight dinners
Soups & Stews
Seafood
Asian