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Green fish curry with mango
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Mango enhances the flavor of this colorful fish curry.
Ingredients:
  • 140ml coconut cream
  • 1-56.00 gm Thai green curry paste
  • 400ml can light coconut milk
  • 24.40 gm fish sauce
  • 8.00 gm brown sugar
  • 8 makrut lime leaves
  • 500g ling fish fillets (about 3cm thick), cut into 4cm chunks
  • 21.00 gm lime juice
  • 50g baby spinach leaves
  • 1 large mango, cheeks and skin removed, thinly sliced
  • Steamed white rice, to serve
Instructions:
  • Heat the coconut cream and curry paste in a deep frying pan over medium-high heat for 5 minutes.
  • Combine the coconut milk, fish sauce, sugar, and four lime leaves in a pot and bring to a boil. Lower the heat to medium and simmer for 10 minutes.
  • Gently fold in the fish, lower the heat to medium-low, cover, and cook for 6 minutes or until the fish easily flakes with a fork.
  • While the curry is simmering, thinly slice the remaining lime leaves lengthwise, removing the tough central stem. Add the lime juice, sliced lime leaves, and baby spinach to the curry, stirring until the spinach wilts. Remove from heat, then gently fold in the mango. Serve alongside the rice.

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