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Square image of Thai fish yellow curry with kale.

Easy From Scratch Thai Yellow Curry With Fish

No bland flavours over here! This Yellow Thai Fish Curry is simple, delicious and speedy too! This is my Easy From Scratch Thai Yellow Curry With Fish.
Course Dinner
Cuisine Asian, Thai
Keyword chicken curry, easy curry, homemade, quick curry, yellow curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author Nicky Corbishley

Ingredients

Thai Curry Paste:

  • 1 regular onion peeled and chopped
  • 1-2 medium red chillies chopped (or more if you like it really hot)
  • 2 tsp finely chopped fresh ginger (or 1 tsp minced ginger)
  • 2 cloves of garlic peeled and chopped
  • 1 lemongrass stalk outer leaves disgarded, inner part chopped finely (you can replace this with a tsp of lemongrass paste)
  • 1 heaped tbsp fresh coriander (cilantro) stalks you can use the leaves for garnish later
  • 1 1/2 tsp turmeric
  • 1 tsp tamarind paste usually gluten free, but best to check
  • ½ tsp cumin
  • ½ tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Curry:

  • 1 tbsp olive oil
  • 3 haddock or cod fillets (weighing approx 150g/5oz each) sliced in half
  • 100 g kale chopped
  • 400 ml can full-fat coconut milk
  • 240 ml fish stock or chicken stock Use a gluten free brand - Knorr to a GF version
  • 2 tsp fish sauce usually gluten free, but best to check
  • 2 tsp brown sugar
  • 1 tbsp lime juice
  • 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (optional)

To Serve:

UK (metric) - **Convert to US Measures**

Instructions

  • Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
  • Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
  • Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
  • Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.
  • Add the kale and stir through for 1-2 minutes until wilted.
  • If you'd like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
  • Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it's gluten free pita if needed).

Notes

Can I make it ahead?

You can make the paste ahead or you can make the whole thing ahead. Cool quickly, then cover and refrigerate for up to two days.
The fish won't be quite as tender when reheated, and may break apart more, but it's still delicious. Reheat in a pan over a medium heat until piping hot throughout. Don't let it boil rapidly, as the coconut milk in the sauce may split.
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Will it freeze?

I prefer this dish freshly cooked, but it can be frozen. Cool quickly the dish, then cover and freeze for up to a month. Defrost thoroughly in the fridge overnight, then reheat in a pan over a medium heat until piping hot throughout. Don't let it boil rapidly, as the coconut milk in the sauce may split. You may find the sauce is thinner after defrosting. Stir in a little cornflour/cornstarch and cold water slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) to the hot sauce until thickened to your liking.
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Can I make a vegetarian version?

Yes, replace the fish with cooked sweet potato and chickpeas (or you could use tofu or another meat replacement) for a veggie version (you'll need to replace the stock and fish sauce for veggie versions too)
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Nutritional Information is per serving, WITHOUT the serving suggestion of boiled rice.

Nutritional Information

Calories: 406kcal | Carbohydrates: 16g | Protein: 22g | Fat: 29g | Saturated Fat: 20g | Cholesterol: 60mg | Sodium: 1033mg | Potassium: 817mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2935IU | Vitamin C: 67.2mg | Calcium: 77mg | Iron: 4.9mg
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