Thai fish curry recipe | Australian Women’s Weekly Food
If you’re craving a spicy warming dinner, this simple yet satisfying Thai curry will do the trick. Made with soft, skinless fish and lots of Thai-inspired herbs and spices, this aromatic, yet easy fish curry can be whipped up in under 30 minutes. Made with coconut cream, lime juice and a yellow curry paste, this flavourful fish curry recipe is best served on a bed of steamed rice.
Makrut lime leaves were formerly known as kaffir lime leaves.
You can swap out prawns or chicken in place of the fish. Remove seeds from chilli to reduce the heat.