how to make award winning Thai yellow curry baked whole fish

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Thai yellow curry baked whole fish. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Thai yellow curry baked whole fish is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Thai yellow curry baked whole fish is something that I’ve loved my entire life.

Table of Contents


  • 80g (1⁄3 cup) Valcom Yellow Curry Paste
  • 400ml can TCC Premium Coconut Cream
  • 4 fresh kaffir lime leaves, very finely chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Squid Brand Fish Sauce
  • 2 x 1kg whole snapper, cleaned, scaled
  • 2 ⁄3 cup small fresh coriander leaves
  • 1⁄2 cup small fresh Thai basil leaves
  • 2 red Asian shallots, thinly sliced
  • 2 long fresh red chillies, deseeded, thinly sliced
  • Lime wedges steamed rice, to serve
  • Steamed rice, to serve


  • Step 1
    Line a baking tray with baking paper. Combine the curry paste, coconut cream, lime leaf, sugar and fish sauce in a frying pan. Heat over medium heat. Cook, stirring, for 7-8 minutes or until thickened and aromatic. Set aside to cool.
  • Step 2
    Place the fish on prepared tray. Use a sharp knife to score 3 times on the thickest part of fish on both sides. Spread three-quarters of the curry mixture over both sides of fish and into fish cavity. Cover and place in the fridge for 30 minutes to marinate.
  • Step 3
    Preheat oven to 220°C/200°C fan forced. Combine the coriander, basil, shallot and chilli in a bowl. Bake the fish for 20-25 minutes or until the fish is just cooked through. (Fish flakes easily when tested with a fork.) Set aside for 5 minutes to rest.
  • Step 4
    Transfer the fish to a serving platter, spoon over any curry sauce from the tray and sprinkle with the herb mixture. Serve with lime wedges and rice.

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