Easy From Scratch Thai Yellow Curry With Fish ( Gluten Free )

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No bland flavours over here! This yellow Thai fish curry is simple, delicious and speedy too! Plus the homemade Thai curry sauce is great for multiple recipes .

Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins



Ingredients

Thai Curry Paste:

  • 1 regular onion peeled and chopped
  • 1-2 medium red chillies chopped (or more if you like it really hot)
  • 2 tsp finely chopped fresh ginger (or 1 tsp minced ginger)
  • 2 cloves of garlic peeled and chopped
  • 1 lemongrass stalk outer leaves disgarded, inner part chopped finely (you can replace this with a tsp of lemongrass paste)
  • 1 heaped tbsp fresh coriander (cilantro) stalks you can use the leaves for garnish later
  • 1 1/2 tsp turmeric
  • 1 tsp tamarind paste usually gluten free, but best to check
  • ½ tsp cumin
  • ½ tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil

Curry:

  • 1 tbsp olive oil
  • 3 haddock or cod fillets (weighing approx 150g/5oz each) sliced in half
  • 100 g kale chopped
  • 400 ml can full-fat coconut milk
  • 240 ml fish stock or chicken stock Use a gluten free brand – Knorr to a GF version
  • 2 tsp fish sauce usually gluten free, but best to check
  • 2 tsp brown sugar
  • 1 tbsp lime juice
  • 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (optional)

To Serve:

Instructions

  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. Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
  3. Heat the olive oil in a large frying pan (skillet) on a high heat and place the haddock fillets in there. Cook for 2-3 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. Add the coconut milk and stock, then stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add fish sauce, brown sugar and lime juice and stir again. Test for seasoning and add a little more salt/pepper/lime/sugar if needed.
  5. Add the kale and stir through for 1-2 minutes until wilted.
  6. If you’d like the sauce to be a little thicker, stir in the cornstarch and water mixture a little at a time until the sauce is thickened to your liking.
  7. Serve topped with sliced chillies and some boiled rice if you like. We also like to serve ours with toasted pita (make sure it’s gluten free pita if needed).

Nutritional Information

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