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
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.
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
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