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

  1. Heat 1 tbsp of oil in a deep frying pan and add Yellow Curry Paste.
  2. Add the fish and stir until coated with the paste (3 mins).
  3. Add the stock, Fish Sauce and Palm Sugar and simmer until the fish is cooked and the sauce has reduced.
  4. Add bamboo shoots and baby sweet corn and continue to simmer for a further 2 mins.
Handy tip

Why not substitute fish with your choice of seafood or chopped vegetables for an equally delicious Thai Yellow Curry.

Did you know

Our Yellow curry paste is made in Thailand using fresh ingredients and a traditional Southern Thailand recipe