Yellow fish curry

Yellow fish curry

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  • 0:10 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Try this sensational yellow fish curry infused with Asian spices.

Featured in
Winter recipes, Easy dinner recipes


  • 1 tablespoon peanut oil
  • 1 brown onion, cut into large wedges
  • 1/3 cup (100g) yellow curry paste
  • 1 cup (250ml) fish stock
  • 500g sweet potato, cut into 5mm rounds
  • 700g blue grenadier fish fillets, cut into 3cm strips
  • 250g green beans, trimmed, cut into 4cm lengths
  • 400ml can coconut milk
  • 1 tablespoon brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • Steamed jasmine rice, to serve
  • Coriander leaves, to serve


  • Step 1
    Heat the oil in a large deep frying pan on medium heat. Add onion and cook for 5 mins or until softened. Add the curry paste and cook, stirring, for 30 seconds or until fragrant. Add the stock and bring to a simmer. Add the sweet potato and cook, covered, for 10 mins or until almost tender.
  • Step 2
    Add the blue grenadier and beans, and cook, covered, for 5 mins or until fish is cooked through. Add coconut milk, sugar, fish sauce and lime juice and cook for 1 min or until heated through. Divide steamed jasmine rice among serving bowls and top with coriander leaves to serve.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles



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