Traditional recipes

Thai Yellow Curry with Fish

Thai Yellow Curry with Fish

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Creamy, light curry combined with flaky white fish.MORE+LESS-


thumb sized chunk galangal (sub ginger)


tablespoon coriander seed

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  • 1

    Remove the cardamom from the pods. Toast the whole spices and grind in a spice grinder until it is a powder.

  • 2

    Put this powder in a food processor with everything else! (except the coconut milk, green pepper, fish, rice, and cilantro leaves)

  • 3

    Get some oil going in a hot pan. Fry paste in the oil for 2 minutes.

  • 4

    Add the coconut milk and let simmer 15 minutes. Slice and add the green pepper. Cube the fish and add to the curry.

  • 5

    Cook about 5 more minutes and serve over rice with the cilantro leaves as garnish.

No nutrition information available for this recipe

More About This Recipe

  • I don't know if this is true for everyone, but for me, the colors of Thai curry specifically go with a certain type of protein.Yes, it may say "Your choice of protein" on the menu, but with me, I always get green curry with chicken, red curry with beef, and of course, yellow curry with fish or seafood.Yellow curry is a bit different than the other two colors. It has more in common with an Indian curry than its colorful Thai siblings. This is because it has a spice mixture similar to the Indian Garam Masala mixed into the curry paste.The ingredient list of a dish like this may look intimidating, but if you have a stocked spice cabinet, you are good to go! The rest is just blending everything down to a paste and simmering some fish on the stovetop.

Yellow Curry

I love all kinds of Thai curries, for example yellow curry. Imagine rich coconut curry with chicken and all sorts of vegetables, in a curry sauce, it&rsquos delicious.

Making traditional and authentic curry is easier than you thought. Once you master the basic skills in making Thai curries, you can make just about any curry like.

Thai Yellow Curry with Seafood Recipe

What do you do when you have different kinds of shellfish but do not want to cook up a storm by getting into a complicated and time-consuming recipe such as bouillabaisse? Well, you make Thai yellow curry.

This dish is so simple to create and takes no more than 30 minutes, but it&rsquos bursting with vivid and intense flavors. The zucchini is simply healthy and adds the much needed vitamins plus this recipe just goes so well with steamed white rice. This is my absolute favorite Thai dish.

Have a great weekend and happy eating!

Recipe Summary

  • 1 tablespoon olive oil
  • 3 tablespoons Thai yellow curry paste (such as Mae Ploy®)
  • 1 pound cooked skinless, boneless chicken breast, cut into bite-size pieces
  • 2 (14 ounce) cans coconut milk
  • 1 cup chicken stock
  • 1 yellow onion, chopped
  • 3 small red potatoes, cut into cubes, or as needed
  • 3 red Thai chile peppers, chopped with seeds, or more to taste
  • 1 teaspoon fish sauce

Heat oil in a skillet over medium-high heat. Stir curry paste into oil until smooth. Add chicken stir to coat each piece.

Pour 1 can coconut milk into skillet and stir until curry paste is completely dissolved and begins to bubble, 3 to 5 minutes. Pour remaining coconut milk, chicken stock, onion, potatoes, and chile peppers into curry paste mixture. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 25 minutes. Remove from heat.

Green Curry

Green curry is considered the most popular curry in Thai cuisine. The green color of Thai green curry sauce has become more vibrant over the years with the addition of fresh coriander (cilantro), makrut lime leaf and peel, and basil. These herbs are combined with fresh green chilies and several other ingredients such as lemongrass, fish sauce, garlic, ginger, and shallots.

Two common recipes featuring green curry paste (kreung gaeng keo wahn) are Thai green curry with chicken or beef and fish dumplings. Green curry may be the most distinct Thai curry as it is the most different from other countries' curries.


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