Thai yellow fish curry recipe | delicious. magazine

Name: Thai yellow fish curry recipe | delicious. magazine
Ingredients: 3 tbsp sunflower oil; 2 onions, finely sliced; 100g brown crabmeat; 400ml can coconut milk; Juice 3 limes; 2 tbsp palm sugar; 2 tbsp fish sauce; 200g white crabmeat; 300g sustainable tiger prawns, shell on, heads removed; 350g sustainable cod or other white fish (skinless and boneless), cut into pieces; 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); 1¼ tbsp medium curry powder; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp ground cumin; 1 tbsp fish sauce

www.deliciousmagazine.co.uk

Prawns, crab and fish pair with bold Thai flavours in this punchy yellow fish curry. You can make the curry paste in advance too.

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Ingredients

3 tbsp sunflower oil
2 onions, finely sliced
100g brown crabmeat
400ml can coconut milk
Juice 3 limes
2 tbsp palm sugar
2 tbsp fish sauce
200g white crabmeat
300g sustainable tiger prawns, shell on, heads removed
350g sustainable cod or other white fish (skinless and boneless), cut into pieces
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)
1¼ tbsp medium curry powder
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tbsp fish sauce