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Southern Yellow Fish Curry


5 min

Preparation time

15 min

Cooking time



Gang Tai Pla flavours were developed by people in the fishing communities of Southern Thailand.


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

Steps for cooking

  • 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.




Gluten Free:





Chef’s Tips

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 ‘Fish Sauce’ version is made from seaweed so everyone can enjoy authentic Thai flavours.

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