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Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 2 thick, skinless fillets of cod
  • 2 dsps yellow Thai curry paste
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 small red chilli, two thirds finely chopped, a third sliced
  • 1 can of full fat coconut milk
  • a third of a block of creamed coconut, grated
  • 1 tsp lemongrass paste
  • 2 tsps fish sauce
  • 1 small bunch of coriander
  • 1 lime (for juice and a few slices)
  • a few Thai basil leaves
Yellow Thai Curry with Cod!
Classic Thai style fish curry!
Yellow Thai Curry with Cod! Yellow Thai Curry with Cod!

A Thai yellow curry is slightly milder than the more popular red and green, but no less flavoursome. This captures all those quintessential Thai flavours of lemongrass, ginger, galangal, lime and coriander. The perfect weekend treat... delicious!

  1. Start with the cod fillets in a dish. Spoon a dessert spoon of the curry paste on each and use a pastry brush to cover the fish all over. Squeeze a little lime juice on top, cover and set aside in the fridge for a few hours, if you have time
  2. Then melt a glug of olive oil in a pan and add in the onion. Gently fry for a minute or so and then add in the garlic and chilli. After that, add in the fish and fry for a couple of minutes each side before adding in the coconut milk, creamed coconut, lemongrass paste and the fish sauce. Stir well, season and cook on a low to moderate heat for another five minutes or so, until the fish is cooked through
  3. Finally, add in the coriander, a squeeze of lime juice and finish with the red chilli slices, basil leaves and slices of lime. Serve with basmati rice and/or naan bread
Yellow Thai Curry with Cod!
Classic Thai style fish curry!
Yellow Thai Curry with Cod! Yellow Thai Curry with Cod!

A Thai yellow curry is slightly milder than the more popular red and green, but no less flavoursome. This captures all those quintessential Thai flavours of lemongrass, ginger, galangal, lime and coriander. The perfect weekend treat... delicious!

Prep 25 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
like
Ingredients
  • 2 thick, skinless fillets of cod
  • 2 dsps yellow Thai curry paste
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 small red chilli, two thirds finely chopped, a third sliced
  • 1 can of full fat coconut milk
  • a third of a block of creamed coconut, grated
  • 1 tsp lemongrass paste
  • 2 tsps fish sauce
  • 1 small bunch of coriander
  • 1 lime (for juice and a few slices)
  • a few Thai basil leaves
  1. Start with the cod fillets in a dish. Spoon a dessert spoon of the curry paste on each and use a pastry brush to cover the fish all over. Squeeze a little lime juice on top, cover and set aside in the fridge for a few hours, if you have time
  2. Then melt a glug of olive oil in a pan and add in the onion. Gently fry for a minute or so and then add in the garlic and chilli. After that, add in the fish and fry for a couple of minutes each side before adding in the coconut milk, creamed coconut, lemongrass paste and the fish sauce. Stir well, season and cook on a low to moderate heat for another five minutes or so, until the fish is cooked through
  3. Finally, add in the coriander, a squeeze of lime juice and finish with the red chilli slices, basil leaves and slices of lime. Serve with basmati rice and/or naan bread