I often use ready-made pastes when I’m making a Thai curry, but it’s actually quicker than you think to whip up your own paste from scratch. Five minutes extra and a food chopper to wash - not too much to ask for a dinner that’s fresh and delicious (and also means you don’t have to put that half-used jar of Thai paste on the top shelf of the fridge along with the other 5 jars you forgot you bought! - guilty as charged). Fresh, vibrant ingredients of onion, garlic, ginger and coriander (cilantro) stalks go into the food chopper along with spices:
These are blended together to form a thick paste:
Half of this paste is spread onto the fish fillets, which are then fried. Then the remaining paste is added, along with coconut milk, stock and a few other goodies.
Super simple! Ooh ooh guess what! We’ve finely come to the end of our family summer diet challenge. We lost 80lbs (36kg) between the 5 of us over the last 10 weeks. Not too bad, considering we had 3 trips away during that time where we ate what we liked. Apparently that’s the weight of a medium sized cheetah! Now we’re on our own in the big, wide chocolate-and-donut-filled world, so I’m working on creating a go-to list of meals that are nutritious, healthy and quick to make when I’m hangry. This meal falls into that category and here are some of my other faves:
Healthier Chicken and Red Pepper Pasta Skinny Thai Green Curry 30 Minute Pan-Fried Salmon with Creamy Lemon Spaghetti Hidden Veg Meatballs Thai Prawn with Cauliflower rice
Hopefully these meals will stop me from cooking up sinfully-delicious-but-naughty meals like this and this too often!
The paste for this Easy From Scratch Thai Yellow Curry With Fish is based on the recipe I use for my seafood laksa, but instead of using prawns and noodles etc, this time I’m adding kale to bump up the vitamins, and also rice. Some other options for the sauce:
Replace the fish with chicken and serve with noodles Steam salmon and pour the sauce over the top Replace the fish with cooked sweet potato and chickpeas for a veggie version (you’ll need to replace the stock and fish sauce for veggie versions too)
So good!
Can I make it ahead?
You can make the paste ahead or you can make the whole thing ahead. Cool quickly, then cover and refrigerate for up to two days. The fish won’t be quite as tender when reheated, and may break apart more, but it’s still delicious. Reheat in a pan over a medium heat until piping hot throughout. Don’t let it boil rapidly, as the coconut milk in the sauce may split.
Will it freeze?
I prefer this dish freshly cooked, but it can be frozen. Cool quickly the dish, then cover and freeze for up to a month. Defrost thoroughly in the fridge overnight, then reheat in a pan over a medium heat until piping hot throughout. Don’t let it boil rapidly, as the coconut milk in the sauce may split. You may find the sauce is thinner after defrosting. Stir in a little cornflour/cornstarch and cold water slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) to the hot sauce until thickened to your liking.
The Easy From Scratch Thai Yellow Curry With Fish Recipe:
This recipe was first published in May 2016. Updated in July 2018 with new photos, additional tips and a few minor upgrades to the recipe.
Slow Cooker Chicken Curry Chicken Madras Chicken Rogan Josh Lamb Curry Thai Green Curry Slow Cooked Beef Curry Butter Chicken Chicken Tikka Masala
All served with Boiled Rice, or Pilau Rice and Homemade Chapattis! Here’s one of the old pic in case you’re interested! Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
