This mild, slightly sweet Thai Yellow Fish Curry is made with a mix of Lemongrass, Galangal, Coriander Seed, Kaffir Lime Peel, Cumin, Cinnamon, Mace, Turmeric and Cardamom. It is a sunshine in a bowl. We prepared ours with Prawns, Fish and Fish Balls. Product delivered frozen. 700g, serves 2.
Preparation, cooking and serving instructions.
Frozen product. To defrost, put in the fridge for 24 hours. Once defrosted, reheat, and consume within 48 hours.
Once defrosted, give the bag a good shake to homogenise the sauce. Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot.
Serve with rice, and Thai basil. You can also squeeze some lime juice for freshness and sourness.