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Thai Yellow fish Curry

Thai Yellow fish Curry

Amount of people
4 Persons
Type of meal
Preparation time
50 minutes
Seafood included in this recipe
Fresh Yellowtail Kingfish fillet
  • 300gr (Tiger Prawns) shell on, remove heads
  • 350g cod fish, cut into pieces
  • 3 tbsp sunflower oil
  • 2 onions, finely sliced
  • 100g brown crabmeat
  • 200g white crabmeat
  • 400ml can coconut milk
  • Juice 3 limes
  • 2 tbsp palm sugar
  • 2 tbsp fish sauce
  • Large bunch fresh coriander, chopped
  • Steamed jasmine rice to serve

For the curry paste:

  • 4 green bird’s eye chillies
  • 4 garlic cloves
  • 1 lemongrass stick, outer leaves removed, roughly chopped
  • 2 shallots, roughly chopped
  • 6cm piece fresh ginger, chopped
  • 1 tbsp Thai shrimp paste (from the world food aisle of supermarkets)
  • 1ΒΌ tbsp medium curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tbsp fish sauce
  1. Whizz the curry paste ingredients with 150ml water in a mini food processor. Set aside.
  2. Heat the oil in a large, deep frying pan over a medium-high heat. Add the onions and fry for 5 minutes or until they start to soften. Add the curry paste and brown crabmeat, then cook for 10 minutes.
  3. Add the coconut milk, half the lime juice, the sugar and fish sauce. Simmer for 5 minutes, then add the white crabmeat, prawns and cod.
  4. Simmer for 5-8 minutes until the seafood is cooked through; stir gently and occasionally to avoid breaking up the fish. Add the coriander and remaining lime juice to taste, then serve with steamed rice, if you like.
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