Thai yellow fish curry
3
Points®
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 canned coconut milk
1 cup(s), (250ml)
Fish stock
1 cup(s), (250ml)
Baby corn
115 g, halved lengthways
Red capsicum
1 medium, sliced
Skinless white fish, raw
500 g, 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 just tender. Add curry paste and stir-fry for 1 minute or until fragrant.
2
Add coconut milk, stock, corn, capsicum and fish. Reduce heat and simmer, covered, for 4–5 minutes or until fish is cooked. Stir in snow peas and half the basil. Sprinkle with remaining basil to serve.
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