Photo of Thai yellow fish curry by WW

Thai yellow fish curry

6
3
3
SmartPoints value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
In just 20 minutes, you can create this famous Thai curry, but a better-for-you version. With coconut milk flavouring this curry perfectly, it creates a delicious sauce that ties the fish and crisp fresh veggies together – simply irresistible!

Ingredients

red onion

1 medium, thickly sliced

fresh ginger

1 tbs, (3cm piece) shredded

yellow curry paste

2 tbs

light coconut milk

1 cup(s), (250ml)

fish stock

1 cup(s), (250ml)

baby corn

115 g, halved lengthways

red capsicum

1 medium, sliced

white fish

500 g, raw, skinless firm variety, cut into 3cm pieces

snow peas

150 g, halved

fresh basil

1 cup(s), Thai variety

Instructions

  1. Heat a non-stick wok over medium-high heat. Stir-fry onion and ginger for 2-3 minutes or until tender. Add curry paste and stir-fry for 1 minute or until fragrant.
  2. Add coconut milk, stock, corn, capsicum and fish. Reduce heat to low, cover and simmer for 4-5 minutes or until fish is cooked. Stir in snow peas and half the basil.
  3. Sprinkle curry with remaining basil to serve.

Notes

SERVING SUGGESTION: Steamed brown rice and lime wedges.

Start eating better than ever!