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Thai Yellow Fish Curry

Thai Yellow Fish Curry

with Makrut Lime & Jasmine Rice

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Cooking a delicious Thai meal at home is as easy as having the right ingredients on hand. And that’s where we come in! Use curry paste (remember to add less if you like it mild), rich coconut milk and makrut lime leaves to create an aromatic base, then let tender fish simmer for a few minutes until it's cooked through. Our ingredients plus your cooking equals a match made in heaven –just like the heavenly flavours in this dish!

Allergens:FishGlutenSoy

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

jasmine rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 knob

ginger

2 clove

garlic

1 unit

brown onion

2 leaves

makrut lime leaves

1 bunch

Asian greens

1 unit

lime

1 packet

white fish fillets

(ContainsFish)

½ tub

yellow curry paste

(May be presentCrustacea)

¾ tin

coconut milk

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

1.25 cup

water

2 tsp

soy sauce

(ContainsGluten, Soy)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3280 kJ
Fat31.3 g
of which saturates20.2 g
Carbohydrate77.6 g
of which sugars8.5 g
Protein39.7 g
Sodium1210 mg
Utensils
Utensilsarrow down iconarrow down icon
Lid
Medium Pan
Chopping board
Grater
Knife
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and all the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!

2

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Thinly slice the brown onion. Very thinly slice the makrut lime leaves. TIP: The leaves are fibrous so make sure to cut them very thin. Roughly chop the Asian greens. Slice the lime into wedges. Cut the white fish fillets into 2cm pieces.

3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 3-4 minutes or until softened. Add a drizzle more olive oil, the ginger, garlic and yellow curry paste (see ingredients list) and cook for 1-2 minutes or until fragrant. SPICY! You may find the curry paste hot! Feel free to add less, depending on your taste.

4

Add the coconut milk (see ingredients list), soy sauce, makrut lime leaves and Asian greens to the frying pan and bring to a simmer.

5

Add the white fish to the pan and stir to combine. Cover with a lid or foil and cook for 4-5 minutes or until the fish has just cooked through. TIP: The fish is cooked through when it turns from translucent to white.

6

Divide the rice between bowls and top with the Thai yellow fish curry. Garnish with the crispy shallots and serve with the lime wedges.