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Photo of Thai yellow fish curry and vegetables by WW

Thai yellow fish curry and vegetables

Total Time
20 min
10 min
10 min
Enjoy a spectacular Thai curry whenever you like – ready in 20 minutes it’ll soon become a family favourite.


Basmati rice

cup(s), (130g)

Olive oil

1 tsp

Yellow curry paste

1 tbs

Coconut flavoured reduced-fat evaporated milk

375 ml

Fish sauce

1 tbs

Butternut pumpkin

300 g, cut into 4cm pieces

Ling, raw

600 g, (4 x 150g)

Red capsicum

1 medium, thinly sliced

Sugar snap peas

150 g

Button squash

3 individual, cut into wedges

Fresh coriander

1 tbs


1 medium, cut into wedges to serve


  1. Cook rice in a large saucepan of boiling salted water following packet instructions or until just tender.
  2. Meanwhile, heat oil in a deep non-stick frying pan over medium-high heat (see tip). Cook curry paste, stirring, for 30 seconds or until fragrant. Add milk and bring to a simmer. Add fish sauce and pumpkin and simmer, covered, for 5 minutes.
  3. Place fish, in a single layer, in pan. Top with capsicum, peas and squash and simmer, covered, for 8–10 minutes or until fish is just cooked through.
  4. Top curry with coriander and serve with rice and lime wedges.


TIPS: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead. A 22cm pan is ideal for cooking the fish in a single layer so it is still submerged in the sauce. Timesaver: Use pre-chopped pumpkin sold in packs in the fresh produce section of some supermarkets. Prepare fish, capsicum, peas and squash while pumpkin is cooking. Use a 450g pkt 2½-minute microwave basmati rice instead of cooking rice.