Skip to main content

Thai yellow fish curry

Skip to IngredientsSkip to Method

Made with veggies, this Thai yellow fish curry recipe packs a punch. Simply serve with rice and enjoy, it's sure to hit the spot!

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Thai yellow fish curry


  • 2 tsp peanut oil
  • 2 red onions, cut into wedges
  • ⅓ cup (100g) Thai yellow curry paste
  • 270ml coconut cream
  • 500g white fish fillets, cut into 4cm pieces
  • 300g snow peas, ends trimmed, halved diagonally
  • 2 tbs lime juice
  • 1 tbs brown sugar
  • 2 tsp fish sauce
  • ½ cup coriander leaves
  • Steamed jasmine rice, to serve
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a wok over high heat. Add onion and stir-fry for 2 mins or until lightly browned. Add curry paste and stir-fry for 1 min or until fragrant.
  2. Step 2

    Stir in coconut cream and bring to the boil. Reduce heat to medium low. Add fish and snow peas. Cook, gently stirring occasionally, for 5 mins or until the fish and snow peas are just cooked through. Remove from heat. Stir in lime juice, sugar and fish sauce. Season with more lime juice, sugar or fish sauce, if desired.
  3. Step 3

    Divide the curry among serving bowls. Sprinkle with coriander leaves. Serve with steamed rice and lime wedges.