clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hoki poached in Thai yellow curry with potatoes and red bell pepper garnished with chopped scallions

Hoki poached in Thai yellow curry

  • Author: Spicepaw
  • Total Time: 35 minutes
  • Yield: 2-4 servings 1x


Hoki poached in Thai yellow curry with potatoes and bell peppers. Easy to throw together for a quick and healthy weeknight dinner. #curry #thai #fish #seafood #easydinners #midweekmeals #quickrecipes


Units Scale
  • 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)
  • 300350g/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)
  • 13 tsp fish sauce (season to taste)
  • 13 tsp sugar (season to taste)
  • chopped scallions or cilantro for garnishing (optional)


  1. Combine curry paste, water and coconut milk in a large skillet or wok.
  2. Bring to a boil and add chopped potatoes.  Reduce heat to a medium simmer and let cook for 5 min.
  3. 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.
  4. Add thinly sliced strips of bell peppers to the curry mix and cook for 1-2 min.  The bell peppers should be halfway between raw and cooked with a bit of a crunch to them.
  5. Take off heat, garnish with either scallions, cilantro or a mixture of both.  Serve with steamed jasmine rice.
  • Prep Time: 15
  • Cook Time: 20
  • Category: Fish
  • Method: simmering
  • Cuisine: Thai

Keywords: Thai Yellow Curry, fish, hoki, curry, thai curry, quick recipes, potatoes, coconut

%d bloggers like this: