Easy Thai Yellow Fish Curry (From Scratch)

This Thai yellow curry with fish is a quick and easy homemade recipe packed with fresh herbs, coconut milk, and flaky white fish. Perfect for weeknight dinners, this one-pan curry uses a from-scratch curry paste and cooks in under 40 minutes. Serve with rice for a gluten-free, dairy-free Thai meal the whole family will love.

A flavour-packed Thai yellow curry made from scratch with fresh herbs, spices, and flaky white fish. Simmered in a rich coconut-based sauce and served with rice, this simple dish brings warmth and vibrant Thai flavours to your dinner table.

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Ingredients

For the Thai Yellow Curry Paste

• 1 medium onion, peeled and chopped
• 1–2 medium red chillies, chopped (adjust to taste)
• 2 tsp finely chopped fresh ginger (or 1 tsp pre-minced ginger)
• 2 garlic cloves, peeled and chopped
• 1 lemongrass stalk, outer leaves removed, inner part finely chopped (or 1 tsp lemongrass paste)
• 1 heaped tbsp fresh coriander (cilantro) stalks
• 1 ½ tsp ground turmeric
• 1 tsp tamarind paste (check for gluten-free if needed)
• ½ tsp ground cumin
• ½ tsp paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil

For the Curry

• 3 haddock or cod fillets (approx. 150g / 5 oz each), halved
• 1 tbsp olive oil
• 400 ml (14 oz) full-fat coconut milk
• 240 ml (1 cup) fish or chicken stock (gluten-free if needed)
• 2 tsp fish sauce (check for gluten-free if needed)
• 2 tsp brown sugar
• 1 tbsp lime juice
• 100 g (2 packed cups) chopped kale
• 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (optional)

To Serve

• Boiled rice
• 1 red chilli, finely sliced (for garnish)

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Instructions

1. Prepare the curry paste:
   Add all the curry paste ingredients to a bowl and blend using a hand blender or mini food processor until smooth.
2. Marinate the fish:
   Spread half of the curry paste over both sides of the fish fillets (just the fleshy side if the skin is on).
3. Cook the fish:
   Heat the olive oil in a large frying pan over high heat. Add the fish and cook for 2–3 minutes per side, until lightly browned. Add the remaining curry paste and cook for 1 more minute until fragrant.
4. Add the liquid:
   Pour in the coconut milk and stock. Stir gently and remove the skin from the fish if needed. Break the fish slightly into chunks.
5. Season the curry:
   Add fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed (more salt, lime, or sugar to balance).
6. Add the kale:
   Stir in the chopped kale and simmer for 1–2 minutes until wilted.
7. Thicken the sauce (optional):
   If you’d like a thicker sauce, add the cornflour slurry gradually while stirring until the sauce reaches your preferred consistency.
8. Serve:
   Serve hot with boiled rice and garnish with sliced red chilli.

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Tips

• Use fresh turmeric if available for a more intense colour and flavour.
• Blend the curry paste in advance and refrigerate for up to 2 days.
• To avoid overcooking the fish, add it back only after the sauce has thickened (if removed temporarily).

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Variations and Substitutions

• Fish: Use cod, haddock, or any firm white fish like halibut or pollock.
• Vegetables: Add spinach, courgette, or bell peppers instead of or alongside kale.
• Spice Level: Increase chillies or add a pinch of cayenne pepper if you prefer more heat.
• Protein Swap: Replace fish with tofu or prawns for a different variation.

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FAQs

Can I make this ahead of time?
Yes. The curry keeps well in the fridge for up to 3 days. Reheat gently to avoid breaking the fish too much.

Is this curry gluten-free?
It can be — make sure to check your stock, fish sauce, and tamarind paste for gluten-free certification.

Can I freeze Thai fish curry?
It’s best eaten fresh, but you can freeze it for up to 1 month. Defrost and reheat gently.

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Serving Suggestions

• Serve with jasmine or basmati rice.
• Add Thai-style cucumber salad on the side for freshness.
• Toasted gluten-free pita or flatbread works well for dipping into the sauce.

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Why You’ll Love This Recipe

• Made with simple ingredients and fresh herbs.
• Naturally dairy-free and easily made gluten-free.
• Perfect for weeknight dinners or weekend comfort meals.
• A homemade curry paste gives deep, authentic Thai flavour in under 40 minutes.