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Yellow Fish Curry (Paleo) .

  • Seafood
  • Asian
  • Keto
  • Meat
  • Thai

This sensational curry is a fairly mild curry and most closely resembles Thailand’s Indian culinary influences. This sumptuous curry will satisfy even the most dedicated curry lover!

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Nutrition Per Serving

  • Calories 691
  • Carbs 34g
  • Fat 59.3g
  • Fibre 8.3g
  • Protein 32.1g
  • Sugar 9.2g

Reviews

5.0
2 reviews

    Follow the recipe steps below or

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  • Step 1

    Boil water in a saucepan. You will need 500ml of water for each stock cube. Meanwhile, peel and chop the butternut squash into small cubes.

  • Step 2

    Add the squash 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).

  • Step 3

    While the squash is cooking, prepare the rest of your ingredients: Roughly chop the baby corn and quarter the chestnuts. Julienne the red capsicum. Peel and finely chop the garlic and red onion, and finely chop the lemongrass. Trim the ends from the green beans. Chop the fish into bite-sized pieces.

  • Step 4

    Heat the olive oil in a large frying pan or wok over high heat. Add the garlic, lemongrass and red onion and stir fry until softened and fragrant.

  • Step 5

    Add the curry paste and the correct amount of stock. Mix the curry paste into the stock until dissolved.

  • Step 6

    Stir through half the coconut milk until it fully combines with the curry paste mixture. Add the baby corn and green beans to the curry. Then, add the red capsicum and water chestnuts and continue to cook for 1-2 minutes.

  • Step 7

    Stir the fish and the remaining coconut milk into the curry. Simmer until the fish is cooked through completely.

  • Step 8

    Drain the squash and stir it into the curry. Stir in the fish sauce dressing. Distribute the yellow fish curry among serving bowls. Enjoy!

Baby Corn
Baby Corn
chopped
2.00 Whole
Red Capsicum
Red Capsicum
julienne
1.00 Whole
Green Beans
Green Beans
trimmed
40.00 Grams
Garlic
Garlic
finely chopped
1.00 Clove
Lemongrass
Lemongrass
finely chopped
1.00 Whole
Yellow Curry Paste
Yellow Curry Paste
10.00 Grams
Fish Sauce Dressing
Fish Sauce Dressing
15.00 Millilitres
Red Onion
Red Onion
finely chopped
1.00 Whole
Butternut Squash
Butternut Squash
chopped
75.00 Grams
Chicken Stock
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50ml per person
50.00 Millilitres
Coconut Milk
Coconut Milk
150.00 Millilitres
Water Chestnuts
Water Chestnuts
30.00 Grams
Nile Perch
Nile Perch
chopped
130.00 Grams
Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons

Reviews

5.0
2 reviews

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5 out of 5 stars
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