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.

By Max Adey
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print
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.


  • 2 tbsp grapeseed oil
  • 1 red onion, finely grated
  • 3 garlic cloves, finely grated
  • Large handful of fresh curry leaves
  • 2½ tbsp yellow curry powder
  • 2 very ripe large tomatoes, coarsely chopped
  • 400 ml coconut milk
  • 2½ tbsp tamarind purée, mixed with 250ml warm water
  • 2 lemongrass stalks, bruised
  • 30 gm ginger (about 6cm), thinly sliced
  • 750 gm skinned and boned snapper, cut into 3cm pieces
  • 300 gm green beans, halved
  • 1½ tbsp coconut sugar or grated palm sugar, or to taste
  • Fish sauce, to taste
  • Steamed rice, coriander and lime wedges, to serve


  • 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.