Quick & Easy

Fish and potato yellow curry

Yellow curry is a lighter, less spicy style of curry that gets its colour from the ground turmeric that forms part of the paste. This Thai-style fish and potato version is creamy and mild.
fish and potato yellow curry



1.Boil, steam or microwave potato until almost tender; drain.
2.Meanwhile, place half of the coconut milk in large saucepan; bring to a boil. Boil, stirring, until reduced by half and the oil has separated from the coconut milk. Add curry paste; cook, stirring, about 1 minute or until fragrant.
3.Add remaining coconut milk, stock, sauce, juice and sugar; cook, stirring, until sugar dissolves.
4.Add fish and potato to pan; cook, stirring occasionally, about 3 minutes or until fish is cooked as desired. Stir in onion and chopped coriander.
5.Place curry in serving bowl; sprinkle with sliced chilli and coriander leaves.

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