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
  • 1 (optional)
  • Handful of coriander (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

Yolanda - 18th September 2020

Yummy!

Yolanda - 18th September 2020

Yummy!

DAVID - 17th September 2020

Delicious! Delicate flavours but very tasty, loved this one

DAVID - 17th September 2020

Delicious! Delicate flavours but very tasty, loved this one

Carys - 13th September 2020

Carys - 13th September 2020

Ellen - 13th September 2020

Made with cod, will maybe try salmon and throw in some prawns too. Delicious!

Ellen - 13th September 2020

Made with cod, will maybe try salmon and throw in some prawns too. Delicious!

Jason - 11th September 2020

This dish is my best so far and I’ve had a few but nothing beats this, I used chicken instead of fish and it was just as tasty.

Jason - 11th September 2020

This dish is my best so far and I’ve had a few but nothing beats this, I used chicken instead of fish and it was just as tasty.

Colin - 10th September 2020

Could have been a little spicier, but that's just my preference. We added in some extra veg, but when I do it again, I'd maybe try to reduce the amount as the pan became a little crowded

Hannah - 8th September 2020

Made with chicken! Just fried it off with the pepper at the start. Delish x

Hannah - 8th September 2020

Made with chicken! Just fried it off with the pepper at the start. Delish x

Claire - 7th September 2020

Just fabulous, add a bit more fish and it becomes more filling

Claire - 7th September 2020

Just fabulous, add a bit more fish and it becomes more filling

Sarah - 5th September 2020

Cooked with monk fish and prawns. Yum!

Sarah - 5th September 2020

Cooked with monk fish and prawns. Yum!

Ami - 4th September 2020

Nice and light. Not as spicy as the other Thai curries. We had it with cod. Would cook again.

Ami - 4th September 2020

Nice and light. Not as spicy as the other Thai curries. We had it with cod. Would cook again.

Steph - 3rd September 2020

Lovely and light. Nice change to a Thai green curry

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