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Green fish curry
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Whip up a quick and delicious Thai curry from the freezer in just 25 minutes!
Ingredients:
9.20 gm peanut oil
1-56.00 gm green curry paste (see note)
1 x 400ml cancoconut milk
60ml (1/4 cup) fish stock
21.00 gm fresh lime juice
16.00 gm brown sugar
24.40 gm fish sauce
500g white fish fillets, cut into 3cm pieces
200g green round beans, topped, halved diagonally
1long fresh red chilli, halved, deseeded, thinly sliced
82.50 ml fresh Thai basil leaves
Instructions:
Preheat a wok or large non-stick frying pan over medium-high heat. Add oil and heat until smoking. Stir in curry paste and cook for 1 minute until fragrant. Pour in coconut milk, reduce heat to medium, and simmer for 2-3 minutes until slightly thickened.
Pour in the stock, lime juice, sugar, and fish sauce and turn up the heat. Once it comes to a boil, lower the heat to medium. Stir in the fish, beans, chili, and half of the basil. Simmer for 5 minutes or until the fish is cooked to perfection.
Ladle the curry into individual bowls and garnish with the rest of the fresh basil. Enjoy with a side of rice.