Yellow fish curry

This fragrant and fresh yellow fish curry is quick and easy to prepare. Firm, white fleshed fish like ling, blue-eye, trevally, coral trout, red emperor and mahi mahi have the perfect texture for this kind of recipe.

  • 40 mins cooking
  • Serves 4
  • Print


Yellow fish curry
  • 8 baby new potatoes (320g), halved
  • 400 millilitre can coconut milk
  • 1/4 cup (70g) yellow curry paste
  • 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
  • 3 green onions, sliced thinly
  • 1/3 cup coarsely chopped fresh coriander
  • 1 fresh long red chilli, sliced thinly
  • 1 tablespoon finely chopped fresh coriander


Yellow fish curry
  • 1
    Boil, steam or microwave potato until just tender; drain.
  • 2
    Meanwhile, place half the coconut milk in large saucepan; bring to the boil. Boil, stirring, until milk reduces by half and the oil separates from the coconut milk. Add curry paste; cook, stirring, about 1 minute or until fragrant. Add remaining coconut milk, stock, sauce, juice and sugar; cook, stirring, until sugar dissolves.
  • 3
    Add fish and potato to pan; cook, covered, about 3 minutes or until fish is cooked. Stir in onion and coriander.
  • 4
    Divide curry among serving bowls; sprinkle with chilli and finely chopped coriander.

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