Fast Recipes

Snapper curry with green beans and coriander

This mild yellow curry is incredibly easy to whip up when you've got a good-quality curry powder on hand. Add a generous squeeze of lime to enhance the flavour.
Snapper curry with green beans and corianderWilliam Meppem

Seek out a good yellow curry powder; we used Herbie’s ( It’s important to toast it well when it’s first added to bring out the full flavour.



1.Heat oil in a large saucepan or wok over high heat. Add onion, garlic, curry leaves and a pinch of salt, and stir-fry until fragrant and onion softens (1-2 minutes). Add curry powder and stir continuously until fragrant (1 minute). Add tomato and cook until it starts to break down (2-3 minutes), then add coconut milk, tamarind, lemongrass and ginger, bring to the boil, then reduce heat to medium and simmer until well flavoured (5-6 minutes).
2.Add snapper and beans and simmer until just cooked (4-5 minutes). Remove pan from heat, add sugar and season to taste with fish sauce. Serve with steamed rice, coriander and lime wedges.

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