Thai Yellow Fish Curry DIY

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Description

There is a little bit more prep in making your own curry paste, but the taste difference is worth it, and you won’t have 5 half used jars sitting in the fridge … Also you can use this curry paste as a base for a Prawn Laksa and on many other protein dishes … We haven’t specified a fillet to use, as most fillets will be delicious in this recipe … Check what’s available on the day at Aussie Seafood Houses … Capalaba, Durack and Strathpine … Great Ideas for Fresh Seafood …

Thai Yellow Curry Fish
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
551 calories
24 g
90 g
37 g
34 g
21 g
384 g
732 g
5 g
0 g
13 g
Nutrition Facts
Serving Size
384g
Servings
4
Amount Per Serving
Calories 551
Calories from Fat 316
% Daily Value *
Total Fat 37g
56%
Saturated Fat 21g
103%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 90mg
30%
Sodium 732mg
31%
Total Carbohydrates 24g
8%
Dietary Fiber 2g
6%
Sugars 5g
Protein 34g
Vitamin A
35%
Vitamin C
93%
Calcium
10%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Thai Curry Paste
  1. 1 regular onion peeled and chopped
  2. 1 to 2 medium red chillies chopped ( more if you like it hotter)
  3. 2 teaspoons finely chopped fresh ginger (or a teaspoon of minced ginger)
  4. 2 cloves of garlic peeled and chopped
  5. 1 lemongrass stalk outer leaves discarded, inner part chopped finely ( this can be replaced with a teaspoon of lemongrass paste)
  6. 1 heaped tablespoon of fresh coriander (cilantro) stalks, you can use the leaves for garnish later.
  7. 1 1/2 teaspoons of tumeric
  8. 1 teaspoon cumin
  9. 1/2 teaspoon paprika
  10. 1/2 teaspoon of salt
  11. 1/4 teaspoon of black pepper
  12. 1 tablespoon of olive oil
Curry
  1. 1 tablespoon of olive oil
  2. 3 Fish fillets around 180 grams each (sliced in half)
  3. 100 gram of Bok Choy
  4. 400 ml can of full fat coconut milk
  5. 240 ml fish stock or chicken stock
  6. 2 teaspoons of fish sauce
  7. 2 teaspoons brown sugar
  8. 1 tablespoon cornflour (cornstarch) mixed with 3 tablespoons cold water (optional)
To serve
  1. With your favourite boiled rice and 1 red chilli finely chopped and some coriander leaves.
Instructions
  1. 1. Add all the curry paste ingredients to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
  2. 2. Spread half the curry paste on the fish fillets (both sides or just the fleshy side if you are using a skin on fillet).
  3. 3. Heat the olive oil in a large fry pan on a high heat and place the in to cook for about 2 to 3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
  4. 4. Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if you like), breaking up the fish a little. Once the coconut milk is bubling, add the fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/ pepper/ lime/sugar if needed to your taste.
  5. 5. Add the Bok Choy and stir through for 1 to 2 minutes until wilted.
  6. 6. If you'd like the sauce to be a bit thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
  7. 7. Serve topped with sliced chillies and some boiled rice if you like.
Notes
  1. You can make the paste ahead if you like and keep for 2 days in the fridge. Its such a good paste that you will use it for a number seafood dishes. We've used it for prawns, squid, and octopus.
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calories
551
fat
37g
protein
34g
carbs
24g
more
Capalaba Aussie Seafood House https://aussieseafoodhouse.com.au/