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
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
- 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)
- Boiled rice
- 1 red chilli finely sliced
- 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).
- Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
- 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.
- 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.
- Add the kale and stir through for 1-2 minutes until wilted.
- 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.
- 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).