Looking for a quick dinner that still feels fancy? This Thai Yellow Curry Poached Fish is a total weeknight hero. Think tender, flaky white fish gently poached in a creamy coconut broth packed with the bold, warming spices of Thai yellow curry. Thanks to Marion’s Kitchen meal kit, you get all the punchy flavours with zero fuss. With bamboo shoots, fresh spinach and a zingy hit of lime, this is a vibrant dish that’s comforting yet fresh. Plus, it’s on the table in 30 minutes. No stress, just big Thai flavour.
Marion’s Kitchen Thai Yellow Curry meal kit , which includes:
– THAI YELLOW CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
4 x 150g white fish fillets (e.g. barramundi, snapper, cod or halibut)
Sea salt, to season
2 tbsp vegetable oil
1 small onion, thinly sliced
2 tbsp minced ginger
2 tsp fish sauce
½ cup chicken stock
2 handfuls baby spinach
1 lime zest and juice
Red chilies, sliced to serve
Chopped coriander, to serve
1 tsp Marion’s Kitchen Crispy Chilli Oil , to serve (optional)
Steamed rice , to serve
- Season the fish fillets with a generous pinch of sea salt and set aside.
- Heat the vegetable oil in a large deep frying pan or skillet (with a lid ) over medium heat. Add the onion and cook for 4-5 minutes or until softened. Stir in the ginger and the YELLOW CURRY PASTE. Cook for another minute until fragrant.
- Pour in the COCONUT MILK, chicken stock and the DRIED HERBS & CHILLIES.
- Open up those tasty BAMBOO SHOOTS, drain away the liquid and pop them into your curry. Bring everything to a gentle simmer.
- Add the spinach and stir through until just wilted. Add fish sauce. Nestle the fish fillets into the curry sauce so they’re mostly submerged. Reduce the heat to low, cover with a lid and gently simmer for 6-8 minutes or until the fish is cooked through and flakes easily.
- Serve the poached fish and curry broth with steamed rice. Garnish with chopped coriander, red chillies and a squeeze of lime, lime zest, and a drizzle of crispy chilli oil if you like a little heat.
