Thai Green Fish Curry
This Thai Green Fish Curry is one of those recipes that tastes like it came from a proper Thai kitchen, but is surprisingly simple to make at home. It’s quick, full of delicious Thai flavours, and comes together in under 40 minutes, making it perfect for any night of the week. If you’ve been looking for an easy Thai green curry with fish, this one delivers big flavour with minimal effort.
Ingredients
- 200 g baby potatoes halved or quartered depending on size
- 200 g fine green beans trimmed and halved
- 1 tablespoon olive oil
- 3 tablespoon green Thai curry paste we use 2 x Blue Dragon Thai Green Paste Pots
- 1 teaspoon granulated sugar
- 15 g fresh coriander washed, stalks finely chopped and leaves picked
- 1 teaspoon chilli flakes red pepper flakes
- 200 ml stock fish stock works best
- 400 ml tin coconut milk rich and creamy
- 500 g white fish like cod or basa, thawed if frozen, cut into bite-sized pieces
- juice of 1 lime
- a handful of Thai basil leaves regular basil will work too.
Instructions
- Cook new baby potatoes in a pan of boiling water for 5 minutes.
- Add the green beans and cook for 3 minutes. Drain and set aside for later.
- Heat the oil in a large pan. Add the Thai green curry paste, sugar and finely chopped coriander (cilantro) stalks. Cook over medium heat for 1 minute.
- Pour in the stock and coconut milk, bring it to a gentle simmer and cook for 5 minutes over low heat.
- Tip in the par-boiled potatoes and green beans, and cook for 5 minutes, or until potatoes are tender.
- Finally, add the white fish chunks, bring to a simmer and cook for approximately 3 minutes, until the fish is cooked through.
- Take the curry off the heat and stir in lime juice, corainder and basil leaves.
- Serve immediately over a bed of white rice.
Nutrition
Calories: 415kcalCarbohydrates: 18gProtein: 29gFat: 27gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 63mgSodium: 292mgPotassium: 933mgFiber: 3gSugar: 4gVitamin A: 2625IUVitamin C: 19mgCalcium: 74mgIron: 5mg
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