Fish with Thai yellow curry

Thai yellow curry is one of the few Thai curries to be notable for it’s use of Indian spices. It is also relatively mild dish which is very popular with children and adults not wanting the full blown Thai spicy experience.



white fish fillets
vegetable oil
1 red onion
a handful cherry tomatoes
Thai yellow curry paste
1 can coconut milk
tender stem broccoli
2 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
1 handful coriander leaves
For the rice
1 1/2 cup Thai rice
3 1/2 cups water
1 teaspoon salt


Prepare all your ingredients.
To make the rice; bring water and salt to a boil; once the water is boiling, stir in the rice. Bring the water back to a boil, cover and reduce the heat to low. Simmer for 15 minutes. Without taking off the lid, remove from the heat and let it stand for a further 15 minutes. Fluff with a fork.

Heat the oil in a large saucepan over medium heat. Add the Thai yellow curry paste and stir-fry for 2 minutes or until the aroma develops. Lower the heat. Stir in the coconut milk and bring to a boil. Reduce the heat to medium-low and add the fish, onions, broccoli and tomatoes. Cook, gently stirring occasionally, until the fish and vegetables are just cooked through. Remove from the heat;

Stir in the lime juice, sugar and fish sauce. Season to taste.

Divide the curry among serving bowls. Sprinkle with coriander leaves. Serve with rice and a grating of lime zest.



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