A Thai Green Fish Curry is very easy and ready in under 20 minutes. This is a simple recipe that uses a thai green curry paste with coconut milk and lime juice for a creamy sauce mixed with white fish and crispy green vegetables.
Put the rice on to cook as per the packet instructions.
Add the oil to a large pan and fry the garlic and ginger over a medium heat for 1 minute1 until soft.
Add the curry paste and stir for 2 minutes.
Add the coconut milk, stock, fish sauce, juice of half the limes, sugar snap peas and tenderstem broccoli and simmer for 5 minutes.
Add the fish to the curry and simmer for 3 minutes until the fish is cooked., stirring occasionally.
Chop the remaining lime into wedges and serve with the rice and curry and garnish with the coriander leaves and red chilli.
Notes
The nutritional values shown are estimates and are for just the curry and exclude any sides such as rice.
Tips
Use any white meaty fish in this recipe such as cod, pollock, hake, haddock or coley for example.
A green thai curry sauce is not as thick as indian curry sauces. Use coconut milk or a reduced fat coconut milk. The reduced fat version will be thinner but still has a lovely creamy taste.
I've used sugar snap peas and tenderstem broccoli (also known as broccolini) in this recipe, but you could use green beans, mangetout or another variety of broccoli.
Buy as good quality green curry paste as you can. All curry pastes will vary in strength so use the quantity in the recipe card as a guide.
Fresh coriander or cilantro leaves really add to the thai flavour. A red chilli adds extra spice, but this is optional.
A thai curry is best served with a fragrant rice such as Jasmine Rice or you could use a basmati rice. You could also serve it with noodles if you like.
Storage
Store in the fridge for 2 - 3 days. Coconut milk changes texture when frozen and separates so this dish doesn't freeze so well. You can however reheat it and have any leftovers for lunch the next day.