Thai Yellow Curry With Fish Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (15)

Thai Yellow Curry With Fish Recipe

NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 49%
CARBS 42G33% OF CAL
5G FIBER9G SUGAR28G OTHER
FAT 28G50% OF CAL
22G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant Thai yellow curry made from scratch with cod, coconut milk, and kale. Flavorful and quick, with a blend of spices, fish sauce, and lime for balance.

mainthaicurryfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 regular onion (peeled and chopped)
  • 1-2 medium red chillies (chopped (or more if you like it really hot))
  • 2 tsp finely chopped fresh ginger ((or 1 tsp minced ginger))
  • 2 cloves of garlic (peeled and chopped)
  • 1 lemongrass stalk (outer leaves disgarded, inner part chopped finely (you can replace this with a tsp of lemongrass paste))
  • 1 heaped tbsp fresh coriander (cilantro) stalks (you can use the leaves for garnish later)
  • 1 1/2 tsp turmeric
  • 1 tsp tamarind paste (usually gluten-free, but best to check)
  • ½ tsp cumin
  • ½ tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3 haddock or cod fillets (weighing approx 150g/5oz each) (sliced in half)
  • 400 ml (14 oz) can full-fat coconut milk
  • 240 ml (1 cup) fish stock or chicken stock (Use a gluten-free brand - Knorr to a GF version)
  • 2 tsp fish sauce (usually gluten-free, but best to check)
  • 2 tsp brown sugar
  • 1 tbsp lime juice
  • 100 g (2 packed cups) kale (chopped)
  • 1 tbsp cornflour (cornstarch) (mixed with 3 tbsp cold water (optional))
  • boiled rice
  • 1 red chilli (finely sliced)
PREP
10M
SODIUM
990MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.