Tropical Tumeric Fish Curry

Tropical Tumeric Fish Curry





  • 1 long red chilli (seeds removed and roughly chopped, add another if you like your curry spicy)
  • 2 stalks of lemongrass (white part only and roughly chopped )
  • 4 garlic cloves (minced)
  • 5cm piece ginger (peeled and roughly chopped)
  • 1cm piece fresh turmeric (peeled and roughly chopped)
  • ½ medium red onion (roughly chopped) 
  • 1 lime (zested and then cut into wedges for serving)
  • 2 Tbsp coconut oil (melted)
  • 400ml can coconut cream (cream separated from the milk and set aside) 
  • 1 tsp ground turmeric 
  • 2 cups vegetable stock
  • ¼ cup fish sauce
  • 1 Tbsp coconut sugar 
  • 20 green beans, ends removed and halved 
  • 440g ling fish or any other firm white fish (skin and bones removed. Cut into 5cm pieces)
  • ½ cup cherry tomato (cut into halves)
  • ¼ cup Thai basil leaves to serve
  • vermicelli noodles (cooked as per packet instructions)


Dietary note: Be sure to check the label to ensure that the ingredients match your dietary requirements/preferences!




  1. In a food processor, pulse the chilli, lemongrass, garlic, ginger, fresh turmeric, onion, and coconut oil until a paste forms
  2. In a large saucepan on medium-high heat, add coconut cream and continue to stir until it splits (this should take roughly 5 mins)
  3. Add the paste and turmeric powder to the saucepan and cook until fragrant (this will take approximately 1 minute). Add the remaining coconut milk, stock, fish sauce, coconut sugar, cup of water, and bring to a boil. Reduce the heat and allow to simmer for 10 minutes 
  4. After 10 minutes, add the beans and cook for a further minute. Add the fish and cook for 2-3 minutes or until the fish is just cooked
  5. Add your halved tomatoes and then divide noodles evenly into 4 bowls. Serve the curry and the fish over the noodles. Top with Thai basil leaves, a lime wedge, and enjoy!

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