Thai Yellow Fish Curry is one of the best ways to enjoy fish. However the success of the dish is all in the paste! Yellow Curry Paste is the most fragrant of all the Thai curry pastes and is hugely versatile, aromatic and very flavourful. We adore using it with fish but it works equally well with chicken, or any combination of meat and vegetables.

Cook our delicious Thai Yellow Fish Curry in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Thai Yellow Fish Curry. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Thai Yellow Curry Paste pot, a Garlic Flakes pot and a Desiccated Coconut Blend pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Thai Yellow Fish Curry in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Thai Yellow Curry Paste
  • Garlic Flakes
  • Desiccated Coconut Blend

Your shopping list for 2 servings:

  • 250g cod fillet/loin
  • 400ml tin coconut milk
  • 100g mangetout
  • 1 red or yellow pepper
  • 100g jasmine rice
  • small handful of coriander (optional)
  • 1 lime (optional)
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Our 20 minute recipe

  1. Make some rice

    Cook the rice as per pack instructions.

  2. Start the curry

    Heat a little oil in a large pan over medium-high heat and fry the pepper for 2 mins. 

    Stir in the THAI YELLOW CURRY PASTE followed by 1 tbsp of the thick, creamy part of the coconut milk and stir fry for 20 secs or so.

    Add the GARLIC FLAKES and the rest of the coconut milk. Stir and bring to the boil, then reduce the heat to low and simmer for 5 mins.

  3. Add the fish and veg

    Add the mangetout and cod fillets to the pan and cook on a low heat for 3 mins.

    Then add the DESICCATED COCONUT BLEND and cook for a further 2 mins or until the fish is just flaking apart.  (Be careful not to stir too much or the fish will break up.) 

  4. Serve!

    Serve the curry over rice with some coriander and a squeeze of lime (optional).

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Thai Yellow Fish Curry Top Reviews

Sara - 29th November 2020

Pretty good but would have preferred it more spicy!

Jonathan - 27th November 2020

Delicious. Lovely and saucy with all the coconut milk, really fresh and light flavours, worked well with the cod, and still a nice kick.

Jamie - 24th November 2020

Very nice

Jamie - 24th November 2020

Very nice

Rachel - 22nd November 2020

Nice Thai curry, easy to cook. I used chicken thighs instead of fish and it was tasty.

Rachel - 22nd November 2020

Nice Thai curry, easy to cook. I used chicken thighs instead of fish and it was tasty.

Deirdre - 22nd November 2020

Used prawns yummmmy

Deirdre - 22nd November 2020

Used prawns yummmmy

Abi - 21st November 2020

Watery

Joan - 21st November 2020

Tasty recipe especially with fresh piece of cod???? would make this again - delicious

Concetta - 20th November 2020

This was absolutely delicious!

Concetta - 20th November 2020

This was absolutely delicious!

Sharon - 17th November 2020

Sharon - 17th November 2020

Claire - 17th November 2020

Very basic flavours and sweet

Andrew - 15th November 2020

Delicious! We added some par boiled baby potatoes for another texture.

Andrew - 15th November 2020

Delicious! We added some par boiled baby potatoes for another texture.

Mandeep - 13th November 2020

I used prawns, it was a bit watery, might use full fat coconut milk next time but was good with a kick. Would use chicken next time.

Dionne - 12th November 2020

Would use chicken next time

Dionne - 12th November 2020

Would use chicken next time

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