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Easy yellow fish curry

Easy yellow fish curry

Gluten free
Dairy free
Egg free
Lactose free
Sesame free
Soy free
No added sugar
Wheat free

Delicate pieces of fish are poached to perfection in this flavour-filled easy yellow fish curry. This aromatic dish is ideal for dinner all year round.

Serves4
Cook time25 minutes
Prep time10 minutes

Heat oil in a wok over medium heat. Add onion, carrot, zucchini and pumpkin.
Stir-fry for five minutes or until the onion softens. Add curry paste and stir for one minute or until fragrant and the vegetables are coated in the paste. Stir in coconut milk and bring to a boil.
Reduce the heat to medium-low and cover the wok and cook for 10 minutes or until the pumpkin is tender. Uncover and add the fish, stirring gently to combine. Simmer for another five minutes or until the fish is cooked through.
Season with salt and pepper. Serve the curry in bowls on steamed rice. Finish with some coriander and fried shallots.
This easy yellow curry makes a tasty family meal. Make it with any firm fish fillets and throw in any veggies you like.

Ingredients

1 tbs peanut oil
1 brown onion, finely chopped
1 carrot, thinly sliced
1 zucchini, thinly sliced
400g butternut pumpkin, cut into 2cm pieces
2 tbs yellow curry paste
400ml can coconut milk
700g firm white fish fillets (such as blue grenadier), cut into 3cm pieces
2 x 250g pkts brown basmati rice
1/2 cup coriander leaves
1 tbs lime juice
1 tbs fried shallots

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.

Method

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, heat the basmati rice following packet directions.
Step 5
Sprinkle the curry with coriander and fried shallots. Serve with the rice.

Recipe tip

COOK. STORE. SAVE.
Use it up: Yellow curry paste has many uses outside of curries. Try mixing some with coconut milk and using it as a marinade for chicken or fish. It can also be added to stir-fries and dressings, as well as a base for noodle-style soups.Or how about making these tasty Thai fish cakes with quinoa.

Smart swap: You can swap the pumpkin for baby potatoes if you have some to hand. Just increase the cooking time until the potatoes are tender when pierced with a knife.

Yellow fish curry recipe

Creamy and gently spiced, this easy fish curry is sunshine in a bowl. The mildest of Thai curries, yellow curry paste is made of the usual aromatics – garlic, lemongrass and shallots, but with only a touch of dried chilli. The more subtle heat allows the special ingredient, turmeric, to shine. What results is a bowl of fragrant coconutty curry with tender-crisp vegetables and just-cooked fish. This gorgeous fish curry is finished with fresh coriander and a squeeze of lime juice to further brighten it up, and then a scattering of crunchy fried shallots for added flavour and texture.

How to make the best yellow fish curry

Just like making a stir-fry, it's best to have all your ingredients prepped before starting this yellow fish curry recipe. Your vegetables and fish should be chopped and ready to go, as once you get cooking, everything is added quickly. Make sure your pumpkin is cut into 2cm pieces, as it only cooks for 15 minutes. If it’s too chunky it will be undercooked. This recipe recommends using firm white fish fillets, which are the best fish for curry. Examples include barramundi, snapper, flathead, ling or blue-eye trevalla. If fresh fish is unavailable, it’s fine to use frozen. You don’t even have to defrost it, just add directly to the curry and add a couple more minutes to the cooking time. Use a fork to gently pierce the fish. If the flesh flakes, it’s cooked! We serve this yellow fish curry with brown basmati rice, which has a nutty flavour that goes perfectly with the creamy curry sauce. The base of this fish curry recipe is incredibly versatile. You can swap the fish for prawns or mussels or even thin strips of chicken. This curry recipe can also be made vegan by omitting the fish. Just make sure you buy a yellow curry paste that doesn’t have dried shrimp in it.

Love this recipe?

Got the taste for more Thai food, then how about cooking up a banquet? Kick off your feast with curry puffs and chicken skewers. Along with the curry, salads, soups and noodle dishes are all part of a traditional Thai meal. And there’s always room for dessert, so finish off your banquet with a bowl of sticky rice topped off with thinly sliced mango.

FAQs

The answer is yes. However, while you can freeze the curry with the fish already cooked, it's best to do it without and just add the fish to the heated coconut curry base to prevent it from overcooking. Prepare the recipe up to the end of step 2. Transfer the curry to an airtight container and freeze for up to 3 months. Defrost in the fridge overnight or in the microwave if you’re in a hurry. Transfer to a saucepan and heat, adding the fish just before serving.