Thai Yellow Fish (or Chicken) Curry

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Simple, delicious and quick to make, and the homemade Thai curry sauce is versatile.

Serves: 4

Prep Time: 10 minutes

Cooking Time: 10 minutes

Source: https://www.kitchensanctuary.com/easy-from-scratch-thai-yellow-curry-with-fish/

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 ½ tsp turmeric

• 1 tsp tamarind paste - usually gluten-free, but best to check

• ½ tsp cumin

• ½ tsp paprika

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp olive oil

Curry:

• 3 haddock or cod fillets (weighing approx 150g/5oz each) - sliced in half

• 1 tbsp olive oil

• 400 ml (14 oz) can full-fat coconut milk

• 240 ml (1 cup) 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

• 100 g (2 packed cups) kale - chopped

• 1 tbsp cornflour (cornstarch) - mixed with 3 tbsp cold water (optional)

To Serve:

• boiled rice

• 1 red chilli - finely sliced

Method:

• 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). 1 regular onion,1-2 medium red chillies,2 tsp finely chopped fresh ginger,2 cloves of garlic,1 lemongrass stalk,1 heaped tbsp fresh coriander (cilantro) stalks,1 ½ tsp turmeric,1 tsp tamarind paste,½ tsp cumin,½ tsp paprika,½ tsp salt,¼ tsp black pepper,1 tbsp olive oil

• 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 haddock or cod fillets (weighing approx 150g/5oz each)

• 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. 1 tbsp olive oil

• 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. 400 ml (14 oz) can full-fat coconut milk,240 ml (1 cup) fish stock or chicken stock,2 tsp fish sauce,2 tsp brown sugar,1 tbsp lime juice

• Add the kale and stir through for 1-2 minutes until wilted. 100 g (2 packed cups) kale

• 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. 1 tbsp cornflour (cornstarch)

• 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). boiled rice,1 red chilli