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Thai green curry fish
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Celebrate Lunar New Year with a luscious Thai green curry fish.
Ingredients:
  • 800g thick boneless, skinless firm white fish fillets
  • 3 green onions, trimmed
  • 18.20 gm peanut oil
  • 3 eschalots, cut into wedges
  • 6cm piece fresh ginger, sliced
  • 175.00 gm Thai Green Curry Paste
  • 400ml can coconut milk
  • 255.00 gm salt reduced chicken style liquid stock
  • 8 snake beans, trimmed, cut diagonally into 5cm lengths
  • 6 makrut lime leaves
  • 20.00 ml grated palm sugar
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
  • 250.00 ml fresh Thai basil leaves
  • 1 long red chilli, thinly sliced diagonally
  • 1 long green chilli, thinly sliced diagonally
  • Steamed jasmine rice, to serve
Instructions:
  • Cut the fish into 8cm pieces. Chop the white section of the onions and thinly slice the green section. Set aside.
  • In a large saucepan or wok over medium-high heat, heat oil. Cook eschalot and ginger for 5 minutes until eschalot softens slightly. Stir in chopped onion, then add curry paste and cook for 1 minute until fragrant. Pour in coconut milk and stock, and bring to a simmer.
  • Add the fish and cook for 5 minutes or until it's almost cooked through. Then add the snake beans, lime leaves, sugar, fish sauce, and lime juice. Cook for another 5 minutes until the fish is fully cooked and the beans are tender.
  • Combine fragrant Thai basil, spicy red and green chillies, and thinly sliced onion in a vibrant bowl for a burst of Thai flavors.
  • Gently fold in half of the chili mixture into the curry, then sprinkle the remaining chili mixture on top. Enjoy with rice.

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