Imagine transporting your taste buds to the vibrant streets of Thailand without leaving your kitchen - and doing it in less time than it takes to order takeout! This Easy From Scratch Thai Yellow Curry with Fish is your culinary passport to an explosion of authentic Southeast Asian flavors. Whether you're a seasoned home cook or a curious kitchen novice, this recipe promises a restaurant-worthy meal that will have your family and friends begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb fish fillets (e.g., cod or tilapia)
- 1 can coconut milk
- 2 tablespoons yellow curry paste
- 1 cup vegetable broth
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon fish sauce
- Fresh cilantro for garnish
Instructions
- Start by gathering all your ingredients. This includes 1 lb of fish fillets (such as cod or tilapia), 1 can of coconut milk, 2 tablespoons of yellow curry paste, 1 cup of vegetable broth, 1 sliced bell pepper, 1 cup of broccoli florets, 1 tablespoon of fish sauce, and fresh cilantro for garnish.
- Prepare your fish fillets by cutting them into bite-sized pieces. This will help them cook evenly and absorb the flavors of the curry.
- In a large pot or deep skillet, heat a tablespoon of oil over medium heat. Once the oil is hot, add the yellow curry paste. Stir it for about 1-2 minutes until it becomes fragrant.
- Pour in the can of coconut milk and the vegetable broth. Stir well to combine the curry paste with the liquids, creating a smooth base for your curry.
- Bring the mixture to a gentle simmer. Once simmering, add the sliced bell pepper and broccoli florets. Cook for about 5 minutes, until the vegetables start to soften.
- Add the fish pieces to the pot. Gently stir to coat the fish with the curry sauce. Cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Once the fish is cooked, add the fish sauce to the curry. Stir well to incorporate, adjusting the seasoning to your taste. If you prefer a bit more saltiness, you can add a little more fish sauce.
- Remove the pot from heat. Let the curry sit for a couple of minutes to allow the flavors to meld together.
- To serve, ladle the Thai yellow curry with fish into bowls. Garnish with fresh cilantro for a burst of flavor and color.
- This dish pairs wonderfully with steamed jasmine rice or rice noodles. Enjoy your homemade Thai yellow curry!
Tips
- Choose the Right Fish: Opt for firm white fish like cod or tilapia that won't break apart during cooking. Fresh is best, but high-quality frozen fish works great too.
- Toast Your Curry Paste: Take an extra minute to sauté the curry paste in oil before adding liquids. This releases deeper, more complex flavors and creates a more authentic taste.
- Don't Overcook the Fish: Fish cooks quickly. Watch for it to become opaque and flake easily - usually 5-7 minutes is perfect to keep it tender and moist.
- Customize Your Heat: Yellow curry paste varies in spiciness. Start with the recommended amount and add more if you like extra heat.
- Fresh Herbs Matter: Fresh cilantro isn't just a garnish - it adds a bright, fresh dimension that elevates the entire dish. Don't skip it!
- Coconut Milk Pro Tip: Shake the can well before opening to ensure the cream and liquid are well combined for a smooth, consistent sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 65mg
