Fish Fillet in Thai Yellow Curry Sauce

COOKING TIME: 15

SERVING: 4

2024-07-26

Ingredients

BE yellow curry sauce 300g.
White fish fillets 400-500g.
VG broth or water 100ml.
Red bell pepper 1/2 pce.
Yellow bell pepper 1/2 pce.
Cherry tomatoes 1 handful.
Onion 1/2 head.
Spring onions 1 stem.
Coriander leaves 1 stem.
Salt 1/4 Tsp.
Pepper 1/4 Tsp.

Cooking Steps

Preparation:

1. Sprinkle salt and pepper over the fish fillet.

2. Pour the BE yellow curry sauce in a large pan with high edges, add the broth (or water) and bring to a simmer over medium heat.

3. Add in the sliced bell peppers, onions and cherry tomatoes.

4. Add the Fish fillets into the sauce cover with a lid and let it steam until cooked through.

5. Serve over steamed Thai jasmine rice or pasta and sprinkle with chopped spring onions and coriander leaves.