When you're craving something rich, vibrant, and satisfying without sacrificing your health goals, this yellow fish curry with tomatoes and spinach is exactly the kind of dish that hits the spot. It’s a silky, lightly spiced curry made with flaky white fish gently simmered in a yellow curry sauce infused with coconut milk, turmeric, garlic, and ginger. The burst of sweet tomatoes and the earthy addition of spinach make this a balanced, one-pot meal that feels indulgent, yet wholesome—perfect for fans of healthy curry recipes. Whether you're new to curry or a seasoned pro looking for a simple curry recipe, this one’s bound to become a regular in your easy dinner recipes rotation.
Creamy Yellow Fish Curry with Tomatoes and Spinach
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Dish
Cuisine South Asian
Large skillet or sauté pan with high sides or a Dutch oven This is essential for building the sauce and simmering everything together. If you don’t have a Dutch oven, any heavy-bottomed pot will do.
Chef’s knife and cutting board For chopping vegetables and slicing the fish.
Wooden spoon or silicone spatula Useful for stirring without scratching nonstick pans.
Measuring cups and spoons To keep the ratios of spices and liquids just right.
Citrus juicer (optional) Makes juicing the lime a breeze, though squeezing by hand works fine too.
For the yellow curry sauce
- 2 tablespoons oil vegetable or coconut oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons yellow curry paste
- 1 teaspoon ground turmeric
- 1 can 13.5 oz full-fat coconut milk
- 1 cup low-sodium vegetable broth
- 1 tablespoon fish sauce or soy sauce for a vegetarian option
- 1 tablespoon brown sugar or coconut sugar
- Juice of 1 lime
For the curry
- 1 lb firm white fish such as cod, halibut, or snapper, cut into 2-inch pieces
- 1 cup cherry tomatoes halved
- 3 cups baby spinach
- Salt and pepper to taste
- Fresh cilantro or Thai basil for garnish
- Cooked jasmine rice or rice noodles to serve
Step 1: Build the flavor base
Heat the oil in your skillet over medium heat. Add the chopped onion and cook for about 4-5 minutes until it turns soft and translucent. Stir in the garlic and ginger and sauté for another minute until fragrant.
Step 2: Add the spices and curry paste
Add the yellow curry paste and turmeric to the pan. Cook for 1-2 minutes, stirring continuously to toast the spices and intensify their flavor. This step is key to unlocking the aroma that makes a yellow coconut curry stand out.
Step 3: Pour in the liquids
Stir in the coconut milk and vegetable broth. Add the fish sauce, brown sugar, and lime juice. Let the sauce simmer gently for 5 minutes, allowing all the ingredients to marry into a rich, golden curry base.
Step 4: Add the vegetables
Toss in the cherry tomatoes and simmer for another 3-4 minutes until they start to soften and release their juices. This gives the curry a subtle sweetness and a pop of color.
Step 5: Cook the fish
Carefully add the fish pieces to the simmering sauce. Lower the heat slightly and let the fish poach gently for about 8-10 minutes, or until cooked through and flaky. Stir gently to avoid breaking up the fish too much.
Step 6: Finish with spinach
Once the fish is nearly done, stir in the spinach and cook for another 1-2 minutes until wilted. Taste the curry and adjust salt, pepper, or lime juice as needed.
Step 7: Serve
Serve hot over steamed jasmine rice or noodles. Garnish with fresh cilantro or Thai basil. You’ve got yourself a warming, comforting, and deeply satisfying yellow curry chicken alternative made with fish.
Pairings
This yellow curry dish is creamy and bold, which makes it incredibly versatile when it comes to pairings. Here are a few ideas to round out your meal:
- Side Dish: A crunchy cucumber salad with rice vinegar and sesame oil helps cleanse the palate and balance the curry’s richness.
- Drink: Thai iced tea or sparkling lime water with mint works well. For something cozy, try a ginger lemon tea to complement the warming spices.
- Bread: A piece of warm naan or flatbread can help mop up every last bit of the luscious yellow curry sauce.
- Dessert: A light mango sticky rice or coconut sorbet will carry the tropical flavors through to the end of the meal.
FAQs
1. What kind of fish is best for yellow curry?
Firm white fish like cod, halibut, snapper, or haddock work best. These hold up well to simmering and soak up the flavors of the yellow curry paste beautifully. Avoid delicate or oily fish like tilapia or salmon, which can fall apart or overpower the sauce.
2. Can I substitute chicken for fish?
Absolutely. This recipe easily converts into a thai yellow chicken curry using boneless, skinless chicken breast or thighs. Simply cut the chicken into bite-sized pieces and cook for 10-12 minutes until no longer pink. It’s a great option for fans of chicken breast recipes or looking for an easy yellow curry fix.
3. How spicy is this curry?
Thai yellow curry is generally mild compared to red or green curry. Most store-bought yellow curry paste is gentle, but you can always dial the heat up or down. For more spice, add a chopped Thai chili or a pinch of cayenne.
4. Can I make this curry ahead of time?
Yes, this curry tastes even better the next day after the flavors have developed. Just be sure to store it in an airtight container in the fridge and gently reheat over low heat. You may need to add a splash of broth or coconut milk to loosen it up.
5. Can I turn this into a soup?
Definitely! Add an extra cup of broth and some rice noodles to transform this into a hearty yellow curry soup. It’s perfect for chilly nights or when you want something warm and comforting without a lot of effort.
