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Thai Yellow Fish Curry with Vegetables

Thai Yellow Fish Curry with Vegetables
I used Mulloway (jewfish) for this recipe, I buy the tail end as there are very few bones, Ling is also a good option! If your in doubt talk to your fish monger, tell him what your cooking and he will point you in the right direction.
Servings
4 people
Servings
4 people
Thai Yellow Fish Curry with Vegetables
I used Mulloway (jewfish) for this recipe, I buy the tail end as there are very few bones, Ling is also a good option! If your in doubt talk to your fish monger, tell him what your cooking and he will point you in the right direction.
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Heat oil in a large pan, add shallots cook for 1 minute, add garlic and cook for 1 minute. Stir in curry paste, chilli flakes and stir to combine. Add fish sauce, fish stock, lime juice,coconut milk, lemongrass, lime leaves, sugar, sweet potato and capsicum, stir well and simmer for 20 minutes, stirring occasionally. In a small pan lightly brown nuts,put on a plate, set aside to cool. Stir in fish, beans, bok choy, corriander and dill. Season and simmer for 10 minutes, or until fish is cooked. Serve with rice and crushed peanuts.
Recipe Notes

Kaffier lime leaves can be frozen, just make sure their put into a couple of freezer bags to prevent 'frost bite!'

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