Fresh fish and vegetables cooked in a fragrant curry made from mild yellow curry paste and coconut cream. Served with delicate vermicelli noodles, lemon juice and herbs. This tasty meal is ready in 30 minutes.
Fresh and flavoursome, this Yellow Fish Curry with Rice Noodles is a nutritious meal that the whole family can enjoy. Yellow curry paste is the mildest of curry pastes, making it an excellent option for family meals with young children, or for those who don't like a lot of heat.
For this reason, I have several great curries that use yellow curry paste as a base, including my Chicken Satay Yellow Curry and my Haloumi and Broccoli Curry. All of these are great introductory curries.
Jump to:
Ingredient notes:
- Curry paste: I used a mild yellow curry paste to create this recipe. If you prefer you could use a red curry paste or Thai green curry paste. All of them would be delicious, they just have varying levels of heat.
- Vegetables: As always feel free to substitute these vegetables for your favourites including carrot, broccoli, cauliflower etc.
- Noodles: I like the fine texture of these vermicelli rice noodles. If you prefer, you could also use ramen or egg noodles.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Add the oil to a large frying pan over a low heat. Add the garlic and spring onion and gently sauté for one minute. Once the garlic starts to brown, add the yellow curry paste and stir through. Add the brown sugar and stir again.
Dissolve the stock cube in the boiling water. Pour into the pan to deglaze it, then mix to combine. Increase the heat and bring the pan to a simmer. Add the rice noodles and gently stir as they soften in the liquid. Add the beans and capsicum, then stir together.
Once the noodles are cooked add the coconut cream. Season well with salt and pepper and stir to combine. Place the chopped fish on top of the curry then leave to simmer for 2-4 minutes until cooked through.
Once the fish is cooked, squeeze over the lemon juice then gently stir together. Serve with fresh herbs, spring onion and lemon wedges.
Recipe FAQs:
Ideally, you want a firm white fish in a curry. This prevents the fish from breaking up. In New Zealand some good options are kingfish, tarakihi, snapper, blue cod or gurnard.
Yellow curry paste is generally a combination of turmeric, coriander seeds, cumin, shallots, garlic, galangal, lemongrass, red chilli, kaffir lime and shrimp paste. But it is the turmeric that gives it the vibrant yellow colour and warm, earthy flavour.
Storage:
Store any leftover fish curry in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave until piping hot.
Fish curry can also be frozen. Store in an airtight container or freezer bag in the freezer for up three months. Defrost completely before reheating.
Top tips:
As with any hot meals, it is important to allow the curry to cool to room temperature before placing it in the fridge. Ideally within two hours of cooking it.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Yellow Fish Curry
Firm white fish, fresh vegetables and rice noodles cooked in a tasty curry sauce made from mild yellow curry paste and coconut cream.
Ingredients
- 1 tsp oil
- 2 cloves garlic, crushed
- 1 spring onion, finely chopped
- 1 Tbsp yellow curry paste*
- 2 tsp brown sugar
- 1 vegetable stock cube*
- 2 cups boiling water
- 50g vermicelli rice noodles
- 60g green beans, chopped
- 1⁄2 red capsicum, finely sliced
- 270ml coconut cream
- 400g firm white fish, cut into chunks
- 1 Tbsp lemon juice
TO SERVE
- Fresh herbs, chopped
- Spring onion, chopped
- Lemon wedges
Instructions
- Add the oil to a large frying pan over a low heat. Add the garlic and spring onion and gently sauté for one minute.
- Once the garlic starts to brown, add the yellow curry paste and stir through. Add the brown sugar and stir again.
- Dissolve the stock cube in the boiling water. Pour into the pan to deglaze it, then mix to combine. Increase the heat and bring the pan to a simmer.
- Add the rice noodles and gently stir as they soften in the liquid. Add the beans and capsicum, then stir together.
- Once the noodles are cooked add the coconut cream. Season well with salt and pepper and stir to combine.
- Place the chopped fish on top of the curry then leave to simmer for 2-4 minutes until cooked through.
- Once the fish is cooked, squeeze over the lemon juice then gently stir together.
- Serve with fresh herbs, spring onion and lemon wedges.
Notes
- I used fresh kingfish but any firm white fish (snapper, gurnard, tarakihi or blue cod) would be delicious.
- I used yellow curry paste because it is quite mild. You can swap for Thai green or red curry paste.
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 590Total Fat: 23gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 77mgSodium: 523mgCarbohydrates: 68gFiber: 3gSugar: 48gProtein: 28g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya
Leave a Comment