Fragrant Mushroom & Fish Coconut Curry

This dish is sure to warm up these chilly Autumn evenings we’ve been having of late!


Serves 4-6



  • 1 Tbsp olive or neutral oil
  • 1 onion, diced
  • 50g yellow curry paste (1 sachet)
  • 1 x 400ml tin coconut milk
  • 250ml fish stock
  • A small handful of lime leaves
  • 700g firm white boneless fish fillets, cut into large pieces
  • 250g white button mushrooms, sliced
  • 150g fine green beans, trimmed
  • 150g cherry tomatoes, halved
  • 1 tablespoon lime juice
  • 1/2 cup fresh coriander leaves
  • Sliced chilli, to serve
  • Lime wedges, to serve




  • Heat oil in a large saucepan and fry the onion until tender. Add curry paste. Stir-fry for 2 minutes until fragrant. Add coconut milk, fish stock, and lime leaves. Simmer until the sauce reduces and thickens slightly.
  • Reduce heat to low and add the mushrooms, green beans, and tomatoes. Cook for 5 minutes or until vegetables are tender.
  • Gently add the fish and cook for about 5 minutes. Add lime juice. Stir gently to combine but be careful not to break up the delicate fish.
  • Serve curry with steamed basmati rice/cauliflower rice and a sprinkle of fresh coriander and chili.


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