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Thai Yellow Curry with Fish

Thai Yellow Curry with Fish
  • Prep 60 min
  • Total 60 min
  • Servings 6
Creamy, light curry combined with flaky white fish.
By The Food in My Beard
Updated March 9, 2017

Ingredients

  • 3 stalks lemongrass
  • 7 shallots
  • 7 dried Thai chilies
  • 5 cloves garlic
  • 1 thumb sized chunk galangal (sub ginger)
  • 1 bunch cilantro roots
  • 1 tablespoon brown sugar
  • 2 tablespoons turmeric
  • 2 cloves
  • 4 pods cardamom
  • 20 mustard seeds
  • 1/2 inch cinnamon
  • 1 tablespoon coriander seed
  • 1 tablespoon cumin seed
  • 1 lime (juice only)
  • Oil
  • Fish sauce
  • 2 cans coconut milk
  • 1 green pepper
  • 1 1/2 pounds catfish
  • Jasmine rice
  • Cilantro leaves

Steps

  • 1
    Remove the cardamom from the pods. Toast the whole spices and grind in a spice grinder until it is a powder.
  • 2
    Put this powder in a food processor with everything else! (except the coconut milk, green pepper, fish, rice, and cilantro leaves)
  • 3
    Get some oil going in a hot pan. Fry paste in the oil for 2 minutes.
  • 4
    Add the coconut milk and let simmer 15 minutes. Slice and add the green pepper. Cube the fish and add to the curry.
  • 5
    Cook about 5 more minutes and serve over rice with the cilantro leaves as garnish.

No nutrition information available for this recipe

  • I don't know if this is true for everyone, but for me, the colors of Thai curry specifically go with a certain type of protein. Yes, it may say "Your choice of protein" on the menu, but with me, I always get green curry with chicken, red curry with beef, and of course, yellow curry with fish or seafood. Yellow curry is a bit different than the other two colors. It has more in common with an Indian curry than its colorful Thai siblings. This is because it has a spice mixture similar to the Indian Garam Masala mixed into the curry paste. The ingredient list of a dish like this may look intimidating, but if you have a stocked spice cabinet, you are good to go! The rest is just blending everything down to a paste and simmering some fish on the stovetop.
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