Authentic Thai Yellow Fish Curry | Thai Yellow Curry Paste Recipe

Authentic Thai Yellow Fish Curry | Thai Yellow Curry Paste Recipe

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Authentic Thai Yellow Fish Curry | Thai Yellow Curry Paste Recipe

This authentic Thai yellow fish curry recipe has all the fire and zing of a proper Thai curry, and a depth and complexity you might expect from an Indian dish. Not only does this post include a recipe for the curry itself, but I have included a Thai Yellow Curry Paste Recipe as well!

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Authentic Thai Yellow Fish Curry | Thai Yellow Curry Paste Recipe

Introduction

I’m still on my Thai kick this week! It all started with a wonderful Prawn Pad Thai. And continued with this authentic Thai green curry. Both are amongst my very favourite Thai dishes.

Over the coming few weeks I’m going to tackle a few other amazing Thai dishes as well. I intend to start with the classics and then play around a little. I really enjoy perfecting authentic, classic dishes. But I also have a lot of fun playing around and doing new things.

Thai food tends to be quite rustic in presentation. At least the way we’re used to seeing it! So I will honour that approach when I’m making authentic, classical recipes. But I might get a bit more creative further down the line.

In my experience though, Asian dishes are usually at their best when served as they would be in their home country. Simply, honestly and deliciously!

Authentic Thai Yellow Fish Curry | Thai Yellow Curry Paste Recipe

About the dish

There are a number of curries native to Thailand. Amongst them, the incredible Massaman curry. A personal favourite of mine! But the most well known of the Thai curries are undoubtedly the three named in accordance with their colour.

The Thai green curry is a powerful, vibrant dish made with beautiful fresh herbs, brilliant citrus and bold, fiery red chillies.

And the Thai red curry, an equally big, powerful curry But one instead made with potent red chillies and optional tomatoes or root vegetables.

Finally, we have the Yellow curry. Arguably the least known, even least loved of the three!

And what an injustice that is! The Thai Yellow curry brings all of those wonderful Thai flavours, just like the others. But along with them, it also brings a delicious depth of flavour through generous, thoughtful spicing.

Of the three, I would argue that the Yellow curry is by far the most comforting of the three. And while it doesn’t quite pack the citrusy punch of a green or the boldness of a red, it brings complexity and warmth.

It really is a toss up for me between the yellow and the green. I’m not sure which one wins.

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About this Authentic Thai Yellow Fish Curry & Thai Yellow Curry Paste Recipe

In this authentic Thai yellow fish curry recipe, we’re going to depart from the heavy use of prawns in my other Thai recipes thus far. We’re going to make our way all the way over to fish.

I never said it would be a big departure!

Given the quick cooking nature of fish, we’re going to add that last of all. Add it too early and it will disintegrate into the sauce!

We’re going to use red chillies to bring spice and heat. And the characteristic yellowness is going to come from fresh turmeric. If you don’t have access to fresh turmeric, just use a teaspoon of dried turmeric powder instead.

We’re also going to make our own Thai yellow curry paste. I read countless recipes online and I’m always happier when the paste recipe is included!

I understand that there are some fantastic curry pastes out there. And even that in some instances those recipe writers have included a link to a curry paste of their own. But I always find it helpful to include that information within the post.

When I follow a recipe, I like to see everything I need right there in front of me. At least that way if I do choose to make my own paste I don’t have to flick backwards and forwards between two different recipes!

Authentic Thai Yellow Fish Curry | Thai Yellow Curry Paste Recipe

Things to remember!

  • Just like I say in all of my Thai recipes, you’ll want to get everything ready before you cook. Just like the others, this dish cooks quickly. Your job when cooking is to stand by the pan, throwing things at it in the right order as quickly as you can. Well, maybe not quite, but not far off! So be prepared.
  • Take your time! Make sure you reduce the coconut milk all the way down before you start to cook. You’ll see the fat begin to split away as it renders in the pan. That’s when you want to start cooking your paste. If you’re unfortunate enough to be on a diet, as I was, and are using light coconut milk, you may want to add a little oil to the pan as well.
  • Ideally, you’ll want to use homemade chicken stock. You could use fish stock, but we run the risk of fish overload. Base it on your own fish tolerance level!
  • The same goes for the chilli. Spice the dish to your own taste. And the taste of those around you! Don’t just blindly follow my instructions if you think it’s going to kill you! (Which it won’t, I promise.)
Authentic Thai Green Curry / Thai Green Curry Paste Recipe

Similar Recipes & Useful Sides

Perfect Prawn Pad Thai – The national dish of Thailand. Quite possibly the perfect stir fry! With fresh seafood, paper thin rice noodles, crunchy peanuts, zingy tamarind and fiery chilli.

Authentic Thai Green Curry – Need I say more? The classic Thai dish that we all know and love. A perfect, vibrant curry with beautiful green chillies and fresh herbs.

Thai Chicken Massaman Curry – An amazing Mughal dish that perfectly merges Thailand’s incredible, fresh, beautiful flavours with the most decadent richness and spiciness of India at its most indulgent.


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Subscribe Now

Subscribe to my newsletter now for a free guide to cooking curries! AND I’ll send you weekly tricks, tips and updates that will help you elevate your cooking to the next level!


Authentic Thai Yellow Fish Curry | Thai Yellow Curry Paste Recipe

Authentic Thai Yellow Fish Curry | Thai Yellow Curry Paste Recipe

This authentic Thai yellow fish curry recipe has all the fire and zing of a proper Thai curry, and a depth and complexity you might expect from an Indian dish. Not only does this post include a recipe for the curry itself, but I have included a Thai Yellow Curry Paste Recipe as well!
Prep Time 30 mins
Cook Time 1 hr

Ingredients
  

Paste

  • 1 tsp Coriander Seeds
  • 4 Cloves
  • 1 tsp Cumin Seeds
  • 1/2 Cinnamon
  • 1 Chilli Powder
  • 3 Fresh Red Chilli
  • 5 Kaffir Lime Leaves
  • 1 tsp Shrimp Paste
  • 1 tsp Fish Sauce
  • 2 inches Turmeric
  • 2 inches Galangal
  • 1 tsp Lemongrass Paste
  • 3 cloves Garlic
  • 1/2 Shallot

Cook

  • 400 g White Fish
  • Coconut Milk
  • Mushrooms
  • 500 ml Chicken Stock
  • Lime Juice

Garnish

  • Thai Basil
  • Lime
  • Red Chilli
  • Cherry Tomatoes

Instructions
 

Prep

  • In a low-medium pan, reduce your coconut milk all the way down to almost nothing. You should see the oil begin to split. Set it aside while you prepare everything else.
  • Slice the fish into bitesize pieces and set aside.
  • Chop up any larger mushrooms into bitesize pieces.

Make your paste

  • Toast cloves in a dry pan on medium-high heat for about a minute.
  • Add 1 tsp coriander seeds and 1 tsp cumin seeds to the pan and continue to toast for another minute or two, until they turn brittle.
  • In a pestle and mortar, grind them up into as fine a powder as you can.
  • To that powder, add 1/2 tsp cinnamon and 1 tsp chilli powder.
  • In a blender, add 2 red chillies, 5 kaffir lime leaves, 2 square inches of turmeric, 2 square inches of galangal, 1 tsp lemongrass paste, 3 cloves garlic, 1/2 shallot and the curry powder you just made.
  • Then add a tsp of shrimp paste and a good splash of fish sauce.
  • Mix everything together as thoroughly as possible. If the mixture is too dry, add either some oil or some of the reduced coconut milk.

Cook

  • Bring the coconut milk back up to medium high heat and add the paste. You want to cook the paste through for a few minutes, stirring frequently to make sure it doesn’t burn.
  • For the last couple of minutes, add in the mushrooms and cook them through.
  • Add enough stock to create a sauce of the desired thickness and quantity, stirring the paste into the sauce as you go. You may not need to add all of the stock.
  • Add the pieces of fish and cook through for just five minutes or so.
  • Once the fish is cooked through, check the seasoning and add a good squeeze or two of lime juice. You can also sweeten the dish with palm or caster sugar at this stage if you prefer.

Plate

  • Plate the dish and garnish with two slices of a cherry tomato, a few slices of red chilli, some Thai basil and a wedge of lime.

If you’ve enjoyed this recipe or have any comments or queries, please do let us know in the comments section below! And don’t forget to like and share!

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