This recipe brings together bold flavors with simple cooking techniques. The yellow curry is warm and aromatic without being overly spicy, making it suitable for a wide range of tastes. It is quick to prepare, nourishing, and pairs beautifully with light rice noodles for a complete dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White fish fillets (such as cod or snapper)
Rice noodles
Coconut milk
Yellow curry paste
Onion, sliced
Garlic, minced
Ginger, grated
Fish sauce
Lime juice
Brown sugar
Vegetable oil
Bell peppers, sliced
Carrots, thinly sliced
Fresh coriander leaves
Fresh chili (optional)
Directions
Cook the rice noodles according to package instructions, then drain and set aside.
Heat oil in a large pan over medium heat.
Add sliced onion and sauté until softened.
Stir in garlic and ginger, cooking until fragrant.
Add the yellow curry paste and cook briefly to release its aroma.
Pour in the coconut milk and stir well to combine.
Add fish sauce and a small amount of brown sugar, then bring to a gentle simmer.
Add the sliced vegetables and cook until slightly tender.
Gently place the fish fillets into the curry and cook until the fish is just cooked through and flakes easily.
Finish with a squeeze of lime juice.
Serve the curry over rice noodles and garnish with fresh coriander and optional chili.
Use shrimp or tofu instead of fish for a different protein option.
Add baby corn, zucchini, or spinach for extra vegetables.
Use red or green curry paste for a different flavor profile.
Make it spicier by adding more chili or a dash of chili oil.
Substitute rice noodles with jasmine rice if preferred.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce.
It is best to store noodles and curry separately to maintain texture.
Freezing is not recommended as the fish texture may change.
FAQs
What type of fish works best?
Firm white fish like cod, snapper, or haddock works well.
Can I use store-bought curry paste?
Yes, store-bought yellow curry paste is convenient and flavorful.
Is this curry very spicy?
It is usually mild, but spice levels can be adjusted to taste.
Can I make it dairy-free?
Yes, the recipe is naturally dairy-free when using coconut milk.
How do I know when the fish is cooked?
The fish is done when it flakes easily with a fork.
Can I prepare this ahead of time?
You can prepare the curry base ahead and add the fish just before serving.
What can I serve instead of rice noodles?
Steamed rice or even quinoa can be used.
Can I add more vegetables?
Yes, feel free to add your favorite vegetables.
How do I thicken the curry?
Simmer it longer or add a small amount of cornstarch slurry if needed.
Can I freeze this curry?
Freezing is not recommended due to the delicate texture of the fish.
Conclusion
Yellow Fish Curry with Rice Noodles is a vibrant and flavorful dish that is both comforting and easy to prepare. With its creamy coconut base and aromatic spices, it is a perfect choice for a delicious homemade meal.
A fragrant and creamy yellow fish curry with rice noodles recipe made with tender white fish simmered in a coconut curry sauce. This easy, flavorful dish is mildly spicy, comforting, and perfect for a quick weeknight dinner.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Thai-Inspired
Ingredients
400–500g white fish fillets (cod, snapper, or similar), cut into chunks
200g rice noodles
1 can (400ml) coconut milk
2–3 tbsp yellow curry paste
1 onion, sliced
3 cloves garlic, minced
1-inch ginger, grated
2 tbsp fish sauce
1–2 tsp brown sugar
1–2 tbsp lime juice
2 tbsp vegetable oil
1 bell pepper, sliced
1 carrot, thinly sliced
Fresh coriander leaves, for garnish
Fresh chili, sliced (optional)
Instructions
Cook rice noodles according to package instructions, then drain and set aside.
Heat vegetable oil in a large pan over medium heat.
Add sliced onion and sauté until soft and translucent.
Stir in garlic and ginger, cooking until fragrant.
Add yellow curry paste and cook for 1–2 minutes to release aromas.
Pour in coconut milk and stir well to combine.
Add fish sauce and brown sugar, then bring to a gentle simmer.
Add bell pepper and carrot, cooking until slightly tender.
Gently add fish pieces and simmer for 5–7 minutes until cooked through and flaky.
Stir in lime juice and adjust seasoning if needed.
Serve over rice noodles and garnish with coriander and optional chili.
Notes
Do not overcook the fish to keep it tender.Adjust curry paste quantity to control spice level.Add a splash of coconut milk or water when reheating if sauce thickens.Store noodles separately to maintain texture.
