A huge midweek favourite of ours as it is so quick to prepare, but absolutely moreish! This dish is all about flaky chunks of fish cooked in creamy coconut milk and mild Thai green curry paste.
You should have everything in your pantry.
Serves 2- 4 - Easy 25 minutes
When you want a curry in a hurry, reach into the freezer for this tasty Thai-style meal - in 25 minutes dinner is ready to serve.
INGREDIENTS
- 2 teaspoons peanut oil or if you use Sunflower oil add one Table spoon smooth peanut butter to your coconut milk.
- 1-2 tablespoons green curry paste (see note)
- 1 x 400ml can coconut milk
- 60ml (1/4 cup) fish stock
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 500g white fish fillets, cut into 3cm pieces can also use salmon/salmon trout
- 200g green round beans, topped, halved diagonally or sugar snap peas
- 1 long fresh red chilli, halved, de-seeded, thinly sliced
- 1/3 cup fresh Thai basil leaves or coriander leaves
- Steamed jasmine rice, to serve
METHOD
Step 1
Heat a wok or large non-stick frying pan over medium-high heat. Add the oil and heat until smoking. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the coconut milk. Reduce heat to medium and simmer for 2-3 minutes or until the mixture thickens slightly.
Step 2
Add the stock, lime juice, sugar and fish sauce. Increase heat to high and bring to the boil. Reduce heat to medium. Add the fish, beans, chilli and half the basil. Cook for 5 minutes or until the fish is cooked through.
Step 3
Divide the curry among serving bowls and sprinkle with the remaining basil. Serve with rice.
NOTE: Here is also a Thai green curry paste recipe if perhaps you cannot find it in your local store. This is enough for 4-6 people
CURRY PASTE
- 4 cloves of garlic
- 2 shallots
- 5cm piece of ginger
- 2 lemongrass stalks
- 4 green Bird's eye chillies
- 1 teaspoon ground cumin
- ½ a bunch of fresh coriander
- 2 tablespoons fish sauce
- 4 Kaffir/lime leaves chopped is optional and makes for a fine addition if you have it
Add all the curry paste ingredients, one by one, to a mortar and pestle and pound them to a thick paste (or whizz in a food processor).