Yellow Curry

Thai Fish Curry Serving Presentation

Thai Fish Curry

This Thai fish curry is simplicity itself. Made with yellow curry paste as it is here it is more typical of the fish curries of Southern Thailand and Malaysia owing to the light Indian spicing of the yellow curry paste. This could also be cooked in the same manner using red or green curry paste. Many Thai fish curries are not always compatible with Western tastes, often being cooked with fish heads and too sour for the Western palate. However, this is not the case with this version which is both easy to cook and makes for very easy eating too! This can also be cooked with a wide variety of fish, in this example I’m using Red Bream simply because I saw it at the fishmonger’s and wanted to give it a try, turned out to be delicious I’m pleased to say. This will work well with any firm white fish such as cod or hake,

Serving presentation. Crab in Thai yellow curry paste paste

Thai Yellow Crab Curry

This is actually a Thai dish that doesn’t scream I’m Thai! It uses evaporated milk in place of coconut milk and traditionally this is cooked with curry powder, a rarity in Thai cooking. Here we are using Thai yellow curry paste so maybe not so traditional but it makes the cooking easier and the outcome more certain as curry powders can vary tremendously. This is actually a pretty quick dish to prepare and cook so don’t be put off by the amount of pictures below, that is just me covering it in detail.

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