Name: Thai yellow fish curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 9.20 gm peanut oil; 2 red onions, cut into wedges; 100g curry paste; 270ml coconut cream; 500g white fish fillets, cut into 4cm pieces; 300g snow peas, ends trimmed, halved diagonally; 42.00 gm lime juice; 16.00 gm brown sugar; 12.20 gm fish sauce; 125.00 ml coriander leaves; Steamed jasmine rice, to serve; Lime wedges, to serve

Thai yellow fish curry

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Whip up a flavorful yellow fish curry with fragrant spices, served with steamed rice and zesty lime - perfect for a speedy weeknight dinner.

Ingredients:

9.20 gm peanut oil
2 red onions, cut into wedges
100g curry paste
270ml coconut cream
500g white fish fillets, cut into 4cm pieces
300g snow peas, ends trimmed, halved diagonally
42.00 gm lime juice
16.00 gm brown sugar
12.20 gm fish sauce
125.00 ml coriander leaves
Steamed jasmine rice, to serve
Lime wedges, to serve

Instructions:

In a hot wok, sauté onion until lightly browned, about 2 minutes. Stir in curry paste and cook until fragrant, about 1 minute.
Whisk in luscious coconut cream and bring to a gentle boil. Lower the heat to medium low. Introduce the fish and snow peas into the mix. Simmer, giving a delicate stir now and then, for 5 mins until the fish and snow peas are perfectly cooked. Remove from heat. Gently blend in the tangy lime juice, sugar, and fish sauce. Adjust the seasoning with more lime juice, sugar, or fish sauce to suit your taste.
Ladle the fragrant curry into individual bowls. Garnish with fresh coriander leaves. Accompany with steamed rice and lime wedges for a delightful meal.

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