Yellow Fish Curry

This is a no-fuss yellow fish curry that’s easy enough for a weeknight but still packed with flavour. It might just become your favourite way to eat fish! The sauce comes together quickly, with the fish gently poached in the curry sauce for a simple one-pan dinner that’s ready in under 30 minutes.

Course Main Course

Cuisine Asian

Dietary & Allergen Dairy Free

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 342kcal

Author Sally

Ingredients

1 tablespoon vegetable oil
2 cloves garlic minced
½ teaspoon grated fresh ginger
3 tablespoons yellow curry paste
1 x 400ml can coconut milk
1 tablespoon soy sauce
½ tablespoon brown sugar
1-2 teaspoons fish sauce
2 cups baby spinach approx. 2 large handfuls
400-450 grams white fish fillets approx. 3-4 fillets, pin bones removed and skin off
fresh lime wedges optional to serve

Instructions

Heat the vegetable oil in a large frying pan with high sides over medium heat. Add the garlic, ginger and yellow curry paste and cook for about 1–2 minutes, stirring constantly, until the paste darkens slightly and is fragrant.
Pour in the coconut milk. Add about ¼ cup water to the empty can, swirl to loosen any remaining coconut milk, then add it to the pan. Stir well until the curry paste is fully incorporated.
Stir in the soy sauce, brown sugar and fish sauce. Bring to a gentle simmer, then cook for 5–8 minutes, stirring occasionally, until the sauce thickens slightly.
Add the baby spinach and stir gently into the sauce.
Nestle the fish fillets into the sauce. Reduce the heat to low, cover with a lid and gently cook for about 8 minutes, or until the fish is just cooked through and flakes easily. Cooking time will vary depending on the thickness of the fillets.
Serve the fish and sauce over rice, spooning plenty of curry sauce over the top. Finish with fresh lime wedges and, if you like, coriander or fresh chilli.

Notes

Gluten Free Option: Use tamari or a gluten-free soy sauce instead of regular soy sauce.

Nutrition