Fish and Potato Yellow Curry
Serves: 3-4
  • 4 small chat potatoes (200g), halved
  • 400 ml can coconut milk
  • 1 tablespoon yellow curry paste
  • ¼ cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon grated palm sugar
  • 500 g firm white fish, cut into 3cm pieces
  • 4 green onions, thinly sliced
  • ½ small red capsicum, thinly sliced
  • ¼ cup coriander leaves, roughly chopped
  • jasmine rice, to serve
  1. Cook the potato cubes until almost tender. Drain and set aside.
  2. Place half of the coconut milk in a large saucepan and bring to the boil. Boil until the oil has started separating from the coconut milk. Add the curry paste, stir through and cook for a minute. Add the remaining coconut milk, water, fish sauce, lime juice and palm sugar. Stir until the sugar dissolves.
  3. Add the fish and potato. Cook over a low heat until the fish is cooked to your liking. If the sauce becomes too thick, add a little extra water. Stir in the green onions, coriander and red capsicum.
  4. Serve with jasmine rice.
Recipe by Villiers Brown at