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Thai Green Yellowtail Curry

This weeknight favorite features OH MOMO! Fresh Curry Paste and comes together in minutes! The paste – available in three flavors – comes to us from Momo Jackson, co-owner of World Curry Restaurant. It’s made from scratch, vegan and gluten free. The following recipe serves 2-3 people as a main dish. To serve up to 6 people, simply use the whole tub of curry, double the veggies and coconut milk, and use 2-3 lbs of fish. Also feel free to substitute your favorite veggies!


  • 1/2 cup OH MOMO green curry paste (yellow curry paste would work just as well!)
  • 1 lb yellowtail, cut into large bite size pieces (may substitute swordfish, tuna, opah, or other meaty fish)
  • 1/3 cup red bell pepper, sliced into strips
  • 1/3 cup carrots, sliced into coins
  • 1/3 cup red or white onion, diced
  • 1 14-oz can coconut milk
  • Cooking oil such as canola, grapeseed or peanut                                                             

How to Prepare:

  1. To a hot pan, add 1 tablespoons of cooking oil. Add fish and brown for about 3 minutes then remove to a plate.
  2. Add another tablespoon of oil to the pan followed by all the vegetables. Saute for about 3 minutes or until they soften.
  3. Stir in OH MOMO green curry paste and coconut milk. Bring to a simmer and cook for 2 minutes.
  4. Add fish to curry mixture.
  5. Add chili paste to reach your desired spiciness. (Optional)
  6. Serve with cooked Jasmine or brown rice.


Fresh Wild Yellowtail Fillet

OH MOMO Curry Paste

Check out World Curry Restaurant as featured in the San Diego Union Tribune!

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