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Plated meal

Yellow Fish Curry with Straw Mushroom & Green Beans

  • Curry
  • Seafood
  • Asian
  • Keto
  • Meat
  • Thai

Try this sensational yellow fish curry infused with Asian spices. Quick to make and tastes incredible. Perfect for entertaining even the most dedicated curry fan.

Nutrition Per Portion

  • Calories

    693

  • Carbs

    32.9g

  • Fat

    58.4g

  • Fibre

    8g

  • Protein

    34.6g

  • Sugar

    6.5g

  • 0.0 min

    Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

  • 1.0 min

    Peel and chop the potato into small cubes.

  • 2.5 min

    Add the potato to an appropriately sized saucepan. Cover with water and bring to the boil. Cook until soft and easily pierced with a fork (around 15-20mins).

  • 3.5 min

    Roughly chop the baby corn and fresh coriander.

  • 5.0 min

    Julienne the red capsicum.

  • 7.0 min

    Peel and finely chop the garlic and red onion. Finely chop the lemongrass.

  • 10.5 min

    Trim the ends from the green beans.

  • 11.5 min

    Chop the fish into bite sized pieces.

  • 12.5 min

    Heat the olive oil in a large frying pan or wok over high heat.

  • 14.0 min

    Add the garlic, lemongrass and red onion and stir fry until softened and fragrant.

  • 15.0 min

    Add the curry paste and correct amount of stock (please see checklist). Using the back of a spoon mix the curry paste into the stock until dissolved.

  • 16.5 min

    Stir through half the coconut milk until the milk combines fully with the curry paste mixture.

  • 17.0 min

    Add the baby corn and green beans to the curry.

  • 18.5 min

    Add the red capsicum,straw mushrooms and bamboo shoots, continue to cook (1-2 minutes).

  • 20.0 min

    Stir the fish into the curry with the remaining coconut milk. Simmer with the fish covered by the sauce until cooked through completely.

  • 21.0 min

    Drain the potato and stir through the curry.

  • 23.0 min

    Stir through the fish sauce dressing.

  • 25.0 min

    Distribute the yellow fish curry among serving bowls. Garnish with coriander.

  • Ingredients

    Baby Corn

    chopped

    Red Capsicum

    julienne

    Green Beans

    trimmed

    Garlic

    finely chopped

    Lemongrass

    finely chopped 1/2 stalk per person

    Fresh Coriander

    chopped

    Yellow Curry Paste

    Use according to taste

    Fish Sauce Dressing

    Red Onion

    finely chopped

    Potatoes

    chopped

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 75 ml per person

    Coconut Milk

    Straw Mushrooms

    Bamboo Shoots

    Nile Perch

    chopped

    Olive Oil

    1 tablespoon per person

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