Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry paste. Place a large non-stick wok or wide frying pan or over a medium ...

3. Cook until the meat and potatoes are cooked through, not simmering on low heat, but let the curry roll on a low boil. 4. At the end of cooking, taste and add fish sauce to adjust the saltiness. 5.

Return the fish to the pan and warm through in the bubbling sauce for two minutes until hot. Serve immediately with rice. This is a light tasting curry but don’t reduce the amount of oil in the ...

Add tomatoes and simmer until fish is flaky and tomatoes are heated through, 1-2 minutes more. Season with salt. Serve curry over warm rice.

Cut into portions and reheat whenever you want. Prepare the curry. Allow the fish to sit at room temperature for about 15 minutes. This will help with an even cook. Into a saucepan over a medium ...