Fish and cashew yellow curry


Prep time30 minutes
Meal categorySoup
Recipe sourceDairy Australia




1Tablespoonolive or canola oil spray
2CloveGarlic (crushed)
2TeaspoonGinger (finely grated)
3 coriander roots (washed and finely chopped)
2TeaspoonThai yellow curry paste
300Gramwhite fish fillets (cut into chunks)
300GramPumpkin (cubed)
125Gramgreen beans (trimmed and halved)
4 ripe tomatoes (chopped)
375Cancoconut flavoured evaporated milk
1⁄2Cupvegetable stock
1Cupbean shoots (washed)
1⁄4CupCoriander leaves
2Tablespooncashews (toasted and chopped)
2CupCooked basmati rice (for serving)


  1. Over medium heat, lightly spray a deep non-stick pan and cook garlic, ginger, coriander roots and curry paste for 1-2 minutes or until fragrant.
  2. Add tomatoes, vegetable stock and pumpkin and bring to the boil. Reduce heat and simmer for 10 minutes or until pumpkin is tender.
  3. Add fish and beans and place lid on pan and simmer for a further 5-10 minutes or until fish is cooked.
  4. Stir in coconut flavoured evaporated milk and stir and heat through.
  5. Serve curry topped with bean shoots, coriander leaves and cashews and accompanied by rice.



  • Fish can be interchanged with your choice of protein such as prawns or chicken breast. Try firm tofu for a vegetarian option.
  • Halve the pumpkin quantity and add sweet potato for a variation in flavour. Sweet potato is low GI keeping blood sugar levels stable whilst helping you feel fuller for longer.


Recipe reproduced with permission from Dairy Australia. For more great recipes visit:

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