400g firm white fish, cut into chunks 60g Yellow Curry Paste (add more for a hotter curry) 1 tbsp vegetable oil 400ml vegetable stock or water 1 tsp Palm Sugar 1 tsp Fish Sauce 1 tin bamboo shoots, drained 6-8 baby corn, halved 200g Folded Rice Noodles or Sticky Rice

  1. Heat the oil in a deep frying pan.
  2. Add Yellow Curry Paste and mix until the aromas are released (3 mins).
  3. Add the fish, stirring to coat with the paste (about 3 mins).
  4. Stir in the stock, fish sauce and palm sugar and simmer until the fish is cooked (about 5 mins).
  5. Add the bamboo shoots and baby corn and continue to simmer for a further 2 mins.
  6. Add chopped coriander and thinly sliced chillies to finish off the dish. 
  7. Serve with Sticky Rice.
Handy tip

Substitute fish with seafood or chopped vegetables.

Did you know

Fish sauce is widely used in Thai cooking as a salt alternative. Our vegetarian and vegan friendly version Is made from seaweed so everyone can enjoy authentic Thai flavours.