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Green Thai fish curry
Green Thai fish curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Coconut poached fish fillets with a spicy kick.
Ingredients:
  • 18.20 gm peanut oil
  • 1 medium red onion, halved, thinly sliced
  • 87.50 gm Thai green curry paste
  • 255.00 gm chicken style liquid stock
  • 270ml can coconut cream
  • 750g ling fish fillets, cut into 3cm pieces
  • 115g packet fresh baby corn, sliced diagonally
  • 250.00 ml Roasted carrot (see related recipe)
  • 250.00 ml fresh coriander leaves
  • 500.00 ml beansprouts, trimmed
  • 800.00 gm cooked rice, to serve
  • Lime wedges, to serve
  • Sliced long red chilli, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add onion and sauté, stirring occasionally, for about 3 minutes until it becomes soft and translucent.
  • Stir in curry paste and cook for 30 seconds. Pour in stock and coconut cream; bring to a gentle simmer. Add fish, corn, and carrot. Reduce heat to low and simmer for 10-15 minutes until fish is cooked through. Season with salt and pepper, then sprinkle in half of the coriander before serving.
  • In a heatproof, microwave-safe bowl, combine sprouts and rice. Microwave on medium-high (75%) for 3 to 5 minutes. Be sure to stir halfway through until heated through. Mix in the remaining coriander. Serve the curry with rice, lime wedges, and chili.

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