Potato and Fish Curry

    35 minutes

    Light and fragrant, a fish curry make a nice change from meat. They are perfect served in summer when you want something hearty but refreshing.


    New South Wales, Australia
    5 people made this

    Serves: 4 

    • 8 small new potatoes, halved
    • 1 (400ml) tin coconut milk
    • 2 tablespoons yellow curry paste
    • 1/4 cup fish stock
    • 2 tablespoons fish sauce
    • 1 tablespoon lime juice
    • 1 tablespoon grated palm sugar
    • 800g white fish fillets, cut into chunks
    • 4 green onions, thinly sliced
    • 1/3 cup coriander, roughly chopped
    • 1 red Thai chilli, seeded and thinly sliced
    • 1 tablespoon coriander leaves, to garnish

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Boil the potatoes until just tender and drain.
    2. Meanwhile, heat half of the coconut milk to a boil in a large saucepan. Simmer until reduced by half. Add curry paste and cook, stirring, about 1 minute or until fragrant.
    3. Add remaining coconut milk, stock, fish sauce, lime juice and sugar and cook, stirring, until sugar has dissolved.
    4. Add fish and potatoes and cook, stirring, about 3 minutes or until fish is just cooked through. Stir in onion and chopped coriander.
    5. Serve the curry garnishes with chilli and coriander leaves.

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