Yellow Coconut Fish Curry

This yellow Thai Fish Curry is a simple, delicious recipe for cold winter days to brighten up your meals. Plus homemade Thai Curry paste is excellent for multiple recipes which everyone will love digging in to!

Ingredients for The Curry Paste 

• 1 tablespoon ground coriander
• 1 table ground cumin
• 2 tablespoon grated galangal or ginger
• 12 garlic cloves
• 5 red shallots chopped 
• 20 chopped dried chillis soaked in a 1/4 cup hot water ( seeds are taken out)
• 1 tablespoon white peppercorns
• 3 sliced lemongrass
• 1 tablespoon shrimp paste in oil (if you will like to use your recipe for vegetarian or vegan dishes please take the shrimp paste out of the recipe)
• 3 tablespoon chopped coriander/cilantro
•  1 1/2 teaspoon lime zest
• 1 teaspoon salt

    Get everything into a blender then blender all the way!!!

Today I will like to cook yellow coconut fısh curry

Yellow Coconut Fish Curry

This recipe is so easy to make and so delicious to share with your love ones, long as they love spicy food.

INGREDIENTS

• 1 tbsp coconut oil or vegetable oil (or canola or peanut)
• 350g / 12 oz white fish cut into small cubes 
• 1 cup (200ml) coconut milk 
• 1 tbsp sugar (white, brown or palm)
• 1 large onion cut into pieces
•  Thai basil leaves or sweet basil (You can use sweet basil in all dishes that require Thai basil without losing much)
•  1 teaspoon grated fresh gınger or ginger paste

 

INSTRUCTIONS

• Heat oil in a large heavy-based skillet over medium-high heat.
• Add onion, cook for about 1minute, add the fish chunks, curry paste, cumin, coriander, salt and sugar cook for 2 minutes then add coconut milk, ginger, bring to simmer, stir then turn the heat down to medium. cook for about 10 minutes or until sauce reduced.
• Taste your sauce to check if you need more salt, sugar or fish sauce for your taste. 
• Remove from heat. Stir through a handful of Thai basil leaves.
• Serve with your rice, garnished with fresh red chilli slices and fresh coriander, if desired.