Quick Thai yellow fish curry
- August 2014
- Serves 4
- 35 minutes
Debbie Major’s Thai yellow fish curry – with white fish, squid and mussels – is quick to make and tastes incredible. Perfect for entertaining guests.
Looking for something else? We’ve got lots more Thai curries for you to choose from, take a look.
- 30.9g (14.9g saturated)
- 13.3g (7.4g sugars)
- 400g small, firm, sustainable, skinless white fish fillets, such as gurnard, coley or sea bass
- 250g prepared squid (ask your fishmonger)
- 500g fresh rope-grown mussels
- 2 tbsp sunflower oil
- 300ml coconut milk
- 150ml fresh chicken stock
- 4 fresh lime leaves (from Ocado or from Asian grocers)
- 16 large raw, peeled sustainable prawns
- 1 tbsp (or to taste) Thai fish sauce, from the world food aisle of large supermarkets
- Juice 1-2 limes, plus extra wedges to serve
- Fresh coriander sprigs to garnish
For the spice paste
- 25g unsalted roasted peanuts or cashew nuts
- 4 fat lemongrass stalks
- 2-4 mixed bird’s eye chillies (2 red, 1 yellow and 1 green, ideally), roughly chopped
- 75g chopped shallots
- 5cm piece fresh ginger, chopped
- 5 fat garlic cloves, roughly chopped
- Juice ½ lime
- 1 tsp Thai shrimp paste (from the world food aisle of large supermarkets or specialist shops)
- 1 tbsp light muscovado sugar
- 1 tsp ground turmeric
- ½ tsp cayenne powder
- 1 tsp salt
- 1½ tsp ground black pepper
- 2 tbsp sunflower oil
- For the spice paste, grind the nuts as finely as you can in a spice grinder (I use a coffee grinder reserved for spices), or use a pestle and mortar. Cut off the top third of each lemongrass stalk and set aside. Peel off a few of the tougher outer layers from the remaining pieces until you reach the core (see tips). Roughly chop the core.
- Put the nuts, all the lemongrass pieces and the remaining spice paste ingredients into a food processor and whizz until smooth.
- Cut the fish fillets across into 2.5cm wide strips. Slit the squid tubes open and score the inside with a diamond pattern using the tip of a small, sharp knife. Now cut them into 2.5cm x 5cm pieces. Wash the mussels and pull away the string like beards (discard any shells that are broken or don’t close when tapped sharply).
- Heat the oil in a flameproof casserole or large shallow pan. Fry the spice paste over a medium heat, stirring, for 2-3 minutes. Don’t let it brown. Add the coconut milk, stock and lime leaves, then simmer for 2-3 minutes.
- Add the white fish and cook for 1 minute, then carefully turn and cook for another minute. Add the squid, mussels and prawns and simmer for a further 2 minutes or until the mussels have opened and all the seafood is just cooked (discard any mussels that remain closed).
- Add the fish sauce and lime juice, taste and add more fish sauce if needed. Spoon into warmed bowls and garnish with coriander, then serve with the lime wedges and steamed jasmine rice, if you like.
The paste makes roughly 200g, which is all you need for this curry – but it makes sense to double up, then freeze half for up to 3 months in a sealed container, ready for next time.
In step 1, freeze the lemongrass trimmings for curries and soups.
Cook the sauce the day before and store, covered, in the fridge. To serve, heat to simmering, then cook the fish.
This curry has plenty of heat. If you prefer a milder taste, go easy on the chillies – you can always add more later.
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