This Indian-inspired curry paste has more paprika and turmeric than our others. Fish and poultry are especially good with this mild curry.
Yellow Curried Fish
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
4 Servings
10 minutes to assemble
15 minutes to cook
Total time: 25 minutes
15 minutes to cook
Total time: 25 minutes
4 Servings
The sweet and savory flavors of A Taste of Thai Yellow Curry Paste work well with any fish.
Ingredients
- 1-13.5 oz can Coconut Milk
- 1 tablespoon and 1 teaspoon Yellow Curry Paste
- 2 teaspoons Fish Sauce
- 1 1/2 lbs fish fillets
- 2 medium tomatoes, cut into wedges
- 1-8 oz package sliced mushrooms
- 2 tablespoons fresh lime juice
- 2 teaspoons sugar
- 1 tablespoon chopped fresh basil or cilantro
- Jasmine Rice, cooked
Directions
- In a large skillet, heat 1/2 can Coconut Milk and Yellow Curry Paste over a medium-high heat. Stir until bubbly and curry is dissolved. Add remaining coconut milk and Fish Sauce. Boil for 2 minutes.
- Add fish fillets, cooking for 1-2 minutes on each side. Add tomatoes, mushrooms, lime juice and sugar. Simmer on medium heat until vegetables and fish are cooked, about 5 minutes.
- Sprinkle with basil or cilantro and serve with a side of fragrant Jasmine Rice.
In This Recipe
The original, authentic Thai rice. Jasmine rice’s aromatic flavor and soft texture makes it the perfect addition to any meal.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.