Thai yellow fish curry

Easy
April 2016

Easy
April 2016

Serves 6
Hands-on time 50 min

Prawns, crab and fish soak up the bold Thai curry flavours as they cook in this golden-coloured sauce. It’s an excellent dinner party recipe where everyone can dig in.

Dairy-free

Nutrition: per serving

Calories: 351kcals
Fat: 19.8g (11.7g saturated)
Protein: 30.9g
Carbohydrates: 11.1g (8.6g sugars)
Fibre: 3g
Salt: 3.5g

Nutrition: per serving

Calories: 351kcals
Fat: 19.8g (11.7g saturated)
Protein: 30.9g
Carbohydrates: 11.1g (8.6g sugars)
Fibre: 3g
Salt: 3.5g

Save recipe

Save recipe Print

Ingredients

3 tbsp sunflower oil
2 onions, finely sliced
100g brown crabmeat
400ml can coconut milk
Juice 3 limes
2 tbsp palm sugar
2 tbsp fish sauce
200g white crabmeat
300g sustainable tiger prawns, shell on, heads removed
350g sustainable cod or other white fish (skinless and boneless), cut into pieces
Large bunch fresh coriander, chopped
Steamed jasmine rice to serve

For the curry paste

4 green bird’s eye chillies
4 garlic cloves
1 lemongrass stick, outer leaves removed, roughly chopped
2 shallots, roughly chopped
6cm piece fresh ginger, chopped
1 tbsp Thai shrimp paste (from the world food aisle of supermarkets)
1¼ tbsp medium curry powder
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tbsp fish sauce

3 tbsp sunflower oil
2 onions, finely sliced
100g brown crabmeat
400ml can coconut milk
Juice 3 limes
2 tbsp palm sugar
2 tbsp fish sauce
200g white crabmeat
300g sustainable tiger prawns, shell on, heads removed
350g sustainable cod or other white fish (skinless and boneless), cut into pieces
Large bunch fresh coriander, chopped
Steamed jasmine rice to serve

For the curry paste

4 green bird’s eye chillies
4 garlic cloves
1 lemongrass stick, outer leaves removed, roughly chopped
2 shallots, roughly chopped
6cm piece fresh ginger, chopped
1 tbsp Thai shrimp paste (from the world food aisle of supermarkets)
1¼ tbsp medium curry powder
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tbsp fish sauce

Method

Whizz the curry paste ingredients with 150ml water in a mini food processor (or pound to a paste in a pestle and mortar). Set aside.
Heat the oil in a large, deep frying pan over a medium-high heat. Add the onions and fry for 5 minutes or until they start to soften. Add the curry paste and brown crabmeat, then cook for 10 minutes.
Add the coconut milk, half the lime juice, the sugar and fish sauce. Simmer for 5 minutes, then add the white crabmeat, prawns and cod.
Simmer for 5-8 minutes until the seafood is cooked through; stir gently and occasionally to avoid breaking up the fish. Add the coriander and remaining lime juice to taste, then serve with steamed rice, if you like.

Method

Whizz the curry paste ingredients with 150ml water in a mini food processor (or pound to a paste in a pestle and mortar). Set aside.
Heat the oil in a large, deep frying pan over a medium-high heat. Add the onions and fry for 5 minutes or until they start to soften. Add the curry paste and brown crabmeat, then cook for 10 minutes.
Add the coconut milk, half the lime juice, the sugar and fish sauce. Simmer for 5 minutes, then add the white crabmeat, prawns and cod.
Simmer for 5-8 minutes until the seafood is cooked through; stir gently and occasionally to avoid breaking up the fish. Add the coriander and remaining lime juice to taste, then serve with steamed rice, if you like.

delicious. tips

Taste as you go and add salt to taste. You may also want to add more fish sauce.
Make the curry paste up to 1 week ahead and keep chilled in a sealed container.

Fancy getting a copy in print?

Subscribe to our magazine