Moving from China to Malaysia was a bit of a welcomed change with its fresh (clean) air, warm climate and uncensored internet. One of the best things about the move here was experiencing the food: Indian, Thai, Chinese, Malaysian, fresh seafood, spice! All easily available nearby and for a fraction of the expense. Living in Beijing, I’d have to trek across town for decent Pad Thai and Murg Kadai. Now I can just go downstairs.
Another perk of moving to Malaysia was a change in our diet. Now we have the luxury of buying and eating more quality seafood as opposed to taking a gamble with whatever fish one can find in the markets of Beijing. That is not a gamble you want to take. Trust me on that one. Every month, I order and stock up on freshly frozen fish for my freezer. I’ve dipped halibut in beer batter and fried it to a crispy perfection for Fish n’ Chips. Tried my hand at making fish fingers for my daughter with some haddock. Seared some John Dory to accompany pasta and so on and so forth. BUT, my all time favorite method of cooking fish is to poach it in a spicy broth and since I live in the spice abundant tropical country of Malaysia, I am spoiled for choices and inspiration. For this though, I’ll use one of my favorite flavors of all time: Thai yellow curry.
This recipe is fairly simple and can be thrown together relatively quickly for a quick weeknight dinner or if you want to impress guests with a beautiful and colorful plate of food. You can use your favorite Thai curry paste or use a homemade curry paste if you are ambitious. Served with jasmine rice and a spicy papaya salad for delicious and visually stunning feast.
Firm white fish poached in Thai yellow curry with potatoes and bell peppers. Easy to throw together for a quick weeknight dinner. #curry #thai #fish #seafood #easydinners #midweekmeals #quickrecipes
- 6 tbsp thai yellow curry paste (use your favorite curry paste or try mine)
- 600ml/2.5 cups water
- 400 ml/13.5oz coconut milk
- 1 medium potato (peeled and diced into 2cm/1in cubes)
- 300–350g/10.5-12oz boneless fillets of firm white fish such as hoki (blue grenadier) or hake
- 1 small red bell pepper (cut into thin strips)
- 1 small yellow pepper (cut into thin strips)
- 1–3 tsp fish sauce (season to taste)
- 1–3 tsp sugar (season to taste)
- chopped scallions or cilantro for garnishing (optional)
- Combine curry paste, water and coconut milk in a large skillet or wok.
- Bring to a boil and add chopped potatoes. Reduce heat to a medium simmer and let cook for 5 min.
- Next, add fish to the curry and let cook on a medium simmer for 5-10 min or until fish has cooked through but it not falling apart.
- Add thinly sliced strips of bell peppers to the curry mix and cook for 1-2 min. The bell peppers should be half way between raw and cooked with a bit of a crunch to them.
- Take off heat, garnish with either scallions, cilantro or a mixture of both. Serve with steamed jasmine rice.
- Category: Fish
- Method: simmering
- Cuisine: Thai
Keywords: Thai Yellow Curry, fish, hoki, curry, thai curry, quick recipes, potatoes, coconut