Yellow Fish Curry Recipes

EASY FROM SCRATCH THAI YELLOW CURRY WITH FISH

Steps:

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

THAI FISH CURRY

Steps:

• Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces.
• Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining 2 tablespoons of curry paste, coconut milk, water, fish sauce, and sugar. Add the veggies and bring the pot to a boil.
• Reduce the heat to medium-low and add the fish. Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more.
• Serve with a little minced cilantro and a squeeze of lime juice.

THAI YELLOW CHICKEN CURRY

Steps:

• Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken; stir to coat each piece.
• Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.
• Stir fish sauce into chicken curry mixture just before serving.

YELLOW CURRY

Steps:

• Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
• Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
• Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
• Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
• Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

YELLOW FISH CURRY

Steps:

• Cook the Success Rice bag according to instructions, then set it to the side.
• Add the Thai dried chili peppers, garlic cloves, shallot, minced ginger, lemongrass paste, ground turmeric, ground curry, 2 tsp ground cumin, 1 tsp black pepper, ground coriander, garlic powder, 1/2 tsp Himalayan pink salt, and ground cinnamon into a food processor (paid link) and blend while slowly pouring in the olive oil until it turns into a paste.
• Season the cod evenly with 1 tsp ground cumin, 1 tsp black pepper, and 1/2 tsp Himalayan pink salt.
• Heat a large saute pan to medium heat, then add butter, red bell peppers, and green bell peppers allowing them to cook for 5 minutes until tender.
• Add the yellow curry paste into the pan. Stir to combine and cook for 1 to 2 minutes before adding the coconut milk. Stir until all ingredients were well blended.
• Add fish into the pan and slightly lower heat to medium-low. Cover and cook for 10 to 12 minutes, stirring occasionally. Add sugar, and 1/2 tsp Himalayan pink salt, then stir.
• Serve immediately over Success Rice.

EASY YELLOW FISH CURRY

Steps:

• Heat the oil in a large wok over medium heat. Add the onion, carrot, zucchini and pumpkin and stir-fry for 5 mins or until the onion softens.
• Add the curry paste. Cook, stirring, for 1 min or until fragrant and the vegetables are coated in paste. Stir in the coconut milk and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 10 mins or until the pumpkin is tender.
• Add the fish and stir gently to combine. Simmer, uncovered, for 5 mins or until the fish is cooked through. Season with salt and pepper.
• Meanwhile, heat the basmati rice following packet directions.
• Sprinkle the curry with coriander and fried shallots. Serve with the rice.