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Photo of Thai yellow fish curry by WW

Thai yellow fish curry

Total Time
20 min
10 min
10 min
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!


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


  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.


SERVING SUGGESTION: ½ cup (85g) steamed brown rice per serve.