I love this recipe because it’s quick, full of flavor, and uses simple ingredients that cook beautifully in one pan. I appreciate how the mild yellow curry paste creates a rich but gentle sauce, and I enjoy the balance of sweetness, creaminess, and acidity. I also like that the fish stays tender and flakes perfectly into the curry, making every bite delicious.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tsp oil 2 cloves garlic, crushed 1 spring onion, finely chopped 1 Tbsp yellow curry paste* 2 tsp brown sugar 1 vegetable stock cube* 2 cups boiling water 50g vermicelli rice noodles 60g green beans, chopped 1⁄2 red capsicum, finely sliced 270ml coconut cream 400g firm white fish, cut into chunks 1 Tbsp lemon juice
TO SERVE Fresh herbs, chopped Spring onion, chopped Lemon wedges
Directions
I add the oil to a large frying pan over low heat. I add the garlic and spring onion and sauté them gently for about a minute.
Once the garlic starts to brown, I stir in the yellow curry paste. I add the brown sugar and stir again.
I dissolve the stock cube in the boiling water, pour it into the pan to deglaze, and mix everything together. I increase the heat and bring it to a simmer.
I add the rice noodles and gently stir as they soften. I add the beans and capsicum and mix them through.
When the noodles are cooked, I add the coconut cream, season with salt and pepper, and stir to combine.
I place the chopped fish on top of the curry and let it simmer for 2 to 4 minutes until cooked through.
I squeeze in the lemon juice and gently stir everything together.
I serve it topped with fresh herbs, spring onion, and lemon wedges.
I sometimes swap the yellow curry paste for green or red curry paste when I want a spicier version. I like adding sliced zucchini or spinach for extra vegetables. I occasionally replace the fish with prawns for a seafood twist. I use rice instead of noodles when I want a more classic curry bowl.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. I reheat the curry gently on the stovetop over low heat to keep the fish tender. I avoid boiling it during reheating because the fish can break apart. I add a splash of coconut cream or water if the sauce thickens.
FAQs
What type of fish works best?
I prefer firm white fish like snapper, blue cod, gurnard, or kingfish because they hold their shape in the curry.
Can I make this dish spicier?
I swap the yellow curry paste for green or red curry paste when I want more heat.
Can I use different noodles?
I sometimes use wider rice noodles or even udon if I want a heartier texture.
Will frozen fish work?
I use frozen fish when needed, but I thaw it completely and pat it dry before cooking.
Can I make this curry dairy-free?
The recipe is naturally dairy-free thanks to the coconut cream.
How do I keep the fish from overcooking?
I add it at the end and simmer just until it flakes easily.
Can I make it ahead of time?
I prefer making it fresh because the fish is best when just cooked, but the sauce can be prepared earlier.
Can I add more vegetables?
I often add broccoli, snow peas, carrots, or spinach.
Can I use chicken instead of fish?
I can, but I cook the chicken longer to make sure it’s fully done before adding noodles.
How can I thicken the curry?
I simmer the sauce a little longer before adding the fish, or add a small extra spoonful of curry paste.
Conclusion
I love how this yellow fish curry blends tender fish, creamy coconut, and bright vegetables into a comforting dish that comes together in minutes. It’s flavorful, versatile, and perfect for a satisfying weeknight meal.
A quick and fragrant coconut-based yellow curry featuring tender white fish, soft rice noodles, and crisp vegetables for a comforting, vibrant weeknight meal.
Ingredients
1 tsp oil
2 cloves garlic, crushed
1 spring onion, finely chopped
1 Tbsp yellow curry paste*
2 tsp brown sugar
1 vegetable stock cube*
2 cups boiling water
50 g vermicelli rice noodles
60 g green beans, chopped
1/2 red capsicum, finely sliced
270 ml coconut cream
400 g firm white fish, cut into chunks
1 Tbsp lemon juice
To Serve: Fresh herbs, chopped
Spring onion, chopped
Lemon wedges
Instructions
Heat the oil in a large frying pan over low heat. Add the garlic and spring onion and sauté for about 1 minute.
Once the garlic begins to brown, stir in the yellow curry paste and brown sugar.
Dissolve the stock cube in the boiling water, pour into the pan to deglaze, and bring to a simmer.
Add the rice noodles and stir gently as they soften. Add the green beans and capsicum and mix through.
When the noodles are cooked, add the coconut cream, season with salt and pepper, and stir to combine.
Place the fish chunks on top of the curry and simmer for 2–4 minutes, until cooked through.
Stir in the lemon juice gently.
Serve topped with fresh herbs, chopped spring onion, and lemon wedges.
Notes
Swap yellow curry for green or red curry paste for more heat.
Add zucchini, spinach, broccoli, or snow peas for extra vegetables.
Replace fish with prawns for a seafood variation.
Serve with rice instead of noodles for a classic curry bowl.
