Recipe: Pete Evans Thai Fish Curry

The intoxicating aroma of lemongrass cooking is enough to make you want to grow your own so you can eat it a few times a week. Here is a dish that really makes lemongrass shine. This simple Thai yellow curry is so comforting and warming it will become a firm family favourite. Feel free to add more seafood if you’d like – mussels, clams, squid, prawns, scallops or crab all work well.

• 2 tablespoons coconut oil or good-quality animal fat
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon finely grated ginger
• 1 lemongrass stalk, white part only, finely chopped
• 1–2 long red chillies, deseeded and finely sliced
• 2 tablespoons yellow curry paste
• 1 red capsicum, chopped
• 28 fresh curry leaves (about 2 sprigs)
• 600 ml coconut cream
• 150 ml water
• 800 g barramundi fillets, skin lefton, cut into 4 cm pieces
• sea salt and freshly ground
• black pepper
• fish sauce (optional)
• juice of 1 lime
• Cauliflower Rice to serve
• lime wedges, to serve

 1. ) Melt the oil or fat in a large, deep frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5–8 minutes until translucent. Add the garlic, ginger, lemongrass and chilli and cook for 30 seconds until softened and fragrant. Stir in the curry paste and cook for a further minute until the oil separates and comes to the surface. Add the capsicum and cook for few minutes to soften. Stir in the curry leaves, coconut cream and broth or water andbring to the boil, then reduce the heat to low and simmer gently for 5 minutes.

2.) Season the fish with salt and pepper, then gently stir into the curry sauce. Cover with a lid and cook for 7 minutes, or until the fish is cooked through.

3.) Season the curry with some more salt or fish sauce and pepper if needed, then stir in the lime juice. Serve with the cauliflower rice and lime wedges on the side.


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