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.

  • 20 mins cooking
  • Serves 4
  • Print


Fish and potato yellow curry
  • 8 tiny new potatoes (320g), halved
  • 400 millilitre can coconut milk
  • 2 tablespoon yellow curry
  • 1/4 cup (60ml) fish stock
  • 2 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon grated palm sugar
  • 800 gram firm white fish fillets, cut into 3cm pieces
  • 4 green onions, sliced thinly
  • 1/3 cup coarsely chopped fresh coriander
  • 1 fresh red thai chilli, seeded,sliced thinly
  • 1 tablespoon fresh coriander leaves, extra


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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