Recipe serves: 4

Vietnamese yellow curry fish

1½-2 lbs Tilapia, bite size pieces
Tbsp Madras yellow curry ("D&D Gold" brand)
400 ml coconut milk
½ tsp chicken soup powder
3 Tbsp sugar
1 tsp salt
1 cup hot water
8 each small mushrooms, cut in half
18 each sugar peas, cut in half
1 each large red bell pepper, bite size pieces
1 cup basil leaves

Preparation steps:
  1. Marinade the fish with the yellow curry. Refrigerate for an hour.
  2. In a medium pot mix the coconut milk with the chicken soup powder, sugar, salt, and water.
  3. Add the fish, mushrooms, and sugar peas. Cook for 10 minutes.
  4. Add the bell pepper and cook additional 10 minutes.
  5. Turn off the heat, add basil leaves and serve immediately.
Serving: In a pasta dish over steamed rice.
Picture of recipe

Take note!
  • 400 ml coconut milk - regular size can.
    Preferred brand: Chaokoh (brown cover
    with a picture of a white coconut).
  • The recipe works well with cat fish.

  • Substitute the fresh mushrooms with
    canned whole straw mushrooms.
  • Substitute the sugar peas with ½ lbs
    green beans.

Related recipe:
  1. steamed rice