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:
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