Photo of Thai yellow fish curry by WW

Thai yellow fish curry

Points® value
Total Time
20 min
10 min
10 min
An easy fish curry that uses a ready-made curry paste, plus plenty of fresh vegetables.


Calorie controlled cooking spray

4 spray(s)

Red onion

1 medium, thikly sliced

Root Ginger

1 inch slice(s), grated

Curry paste

2 tablespoon(s), yellow Thai

Reduced fat coconut milk, tinned (7.7% Fat)

250 ml

Fish stock cube

½ cube(s), 250ml stock

Baby corn

115 g, halved lengthways

Red pepper

1 medium, deseeded and sliced

Pollock, raw

500 g, cut into chunks


150 g

Thai basil leaves

60 g, half roughly torn, half left whole

Brown rice, boiled

480 g, to serve


1 medium, cut into wedges to serve


  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.