Photo of Thai yellow fish curry by WW

Thai yellow fish curry

10
9
5
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 medium, thikly sliced

Root Ginger

1 inch slice(s)

Curry paste

2 tablespoons

Reduced Fat Coconut Milk, Canned (7.7% Fat)

250 ml

Fish Stock Pot

½ pot(s), unprepared

Baby corn

115 g, halved lengthways

Red pepper(s)

1 medium, deseeded and sliced

Pollock, raw

500 g, White fish

Sugar Snap Peas

150 g

Thai Basil Leaves

60 g

Brown rice, boiled

480 g

Lime(s)

1 medium, cut into wedges to serve

Instructions

  1. Heat a large nonstick wok or frying pan over a medium-high heat. Mist with cooking spray and stir-fry the onion and ginger for 2-3 minutes or until just tender. Add the curry paste and stir-fry for 1 minute or until fragrant.
  2. Add the coconut milk, fish stock, baby corn, pepper and fish. Reduce the heat to low, cover and simmer for 4-5 minutes or until the fish is cooked through. Stir in the mange tout and the torn basil leaves.
  3. Serve the curry garnished with the whole basil leaves, and the rice and lime wedges, if using, on the side.