Yellow fish curry
Discover the vibrant flavors of our Yellow Fish Curry, made with tender white fish, sweet potatoes, and green beans simmered in a rich, aromatic coconut curry sauce. Enhanced with a perfect blend of curry paste, fish sauce, and a hint of lime juice, this dish is a delightful fusion of sweet and savory tastes perfect for a satisfying and healthy meal. Ready in no time, it's your go-to for a delicious and easy dinner.
- 03 Sep 2025
- Cook time 25 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Yellow Fish Curry is a delightful and aromatic dish that combines tender white fish, creamy coconut milk, and vibrant vegetables with a medley of flavorful spices. This recipe offers a perfect blend of sweet, spicy, and tangy elements, making it a comforting and satisfying meal for any occasion.
Ingredients:
Instructions:
- Peel and finely chop the onion.
- Peel and dice the sweet potatoes into bite-sized pieces.
- Trim the ends of the green beans and cut them in half.
- Cut the white fish fillets into chunks.
- Heat 1 tbsp (16g) of peanut oil in a large pot or wok over medium heat.
- Add the chopped onion to the pot. Sauté for about 3-4 minutes, or until the onion is soft and translucent.
- Stir in 1/3 cup (72g) of curry paste and cook for another 2-3 minutes, allowing the flavors to meld together.
- Pour in 1 cup (230g) of fish sauce and 2 cups (460g) of coconut milk. Stir to combine.
- Add the diced sweet potatoes to the pot. Bring the mixture to a gentle simmer and cook for about 10 minutes or until the sweet potatoes begin to soften.
- Gently add the chunks of white fish and 1 cup (230g) of green beans to the curry mixture.
- Continue to simmer for another 8-10 minutes, or until the fish is opaque and cooked through, and the green beans are tender but still vibrant.
- Stir in 2 tsp (6g) of brown sugar to balance the flavors.
- Add 2 tbsp (30g) of fish sauce for additional depth and saltiness.
- Squeeze in 1 tbsp (16g) of lime juice to add brightness and acidity to the curry. Stir well to combine.
- Taste the curry and adjust the seasoning if necessary (more fish sauce, lime juice, or sugar to taste).
- Serve hot over steamed rice or with flatbread. Garnish with fresh herbs like cilantro if desired.
Tips:
- Use fresh, high-quality white fish to ensure the best flavor and texture.
- Be sure to chop the vegetables into uniform sizes to ensure even cooking.
- Adjust the amount of curry paste to suit your preferred spice level.
- Taste the curry before serving and adjust the seasoning as needed, adding more lime juice, fish sauce, or sugar as desired.
Yellow Fish Curry is an exquisite dish that brings together a harmonious blend of flavors from the sweet potatoes, green beans, and rich coconut milk. With its enticing aroma and delicious taste, this curry is sure to become a favorite in your household. Enjoy it with steamed rice or warm naan bread for a complete and satisfying meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 580 grams |
| Energy | |
| Calories 670kcal | 34% |
| Protein | |
| Protein 40g | 28% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 8g | 21% |
| Sugar 16g | 16% |
| Fat | |
| Fat 40g | 49% |
| Saturated 27g | 88% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 790ug | 88% |
| Choline 150mg | 28% |
| Vitamin B1 0.42mg | 35% |
| Vitamin B2 0.37mg | 29% |
| Vitamin B3 9mg | 53% |
| Vitamin B6 1.15mg | 67% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 2.01ug | 84% |
| Vitamin C 18mg | 19% |
| Vitamin E 1.60mg | 11% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.67mg | 74% |
| Iron, Fe 4.35mg | 40% |
| Magnesium, Mg 260mg | 61% |
| Phosphorus, P 660mg | 53% |
| Potassium, K 1570mg | 46% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 5270mg | 351% |
| Zinc, Zn 3.10mg | 28% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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