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)
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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