Yellow Thai Fish Curry


 Red Pepper: 1 (2)

Green Beans: 50g (100g)

Thai Aubergines: 200g (400g)

Coriander: 1 bunch (2 bunches)

Thai Basil: 1 bunch (2 bunches)

Lemongrass: 1 stick (2 sticks)

Yellow Thai Curry Paste: 1 pod (2 pods)

Aromatic Spice Blend: 1 pod (2 pods)

Palm Sugar: 1 pod (2 pods)

Lime Leaves: 4 (8)

Jasmine Rice: 150 (300g)

Coconut Milk: 1 can (2 cans)

Diced Coley: 300g (600g

Recipe Description:

This classic Thai curry is a creamy, smooth and fragrant alternative to the familiar green and red varieties, but it still packs a punch. In this recipe, succulent fish is immersed with spices and assorted vegetables into a creamy coconut gravy. The flavour continues with the lime leaf-infused jasmine rice accompaniment.

Nutritional Information: 

Per serving: Energy (kcal) 835 Fat 39g of which saturates 1g Carbohydrates 66g of which sugars 17g Protein 51g Salt 1.5g

  • Preparation time:

    For 2 - 15 minsFor 4 - 20 mins
  • Cooking time:

    For 2 - 35 minsFor 4 - 40 mins