Green Fish Curry

Click on the image, above to submit to Pinterest.

Green Fish Curry

Green Fish Curry is a modern Fusion recipe (based on Thai cookery) for a classic curry of fish and aubergine with mangetous is a Thai green curry base. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Green Fish Curry.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Fusion Recipes Fusion Recipes

This is a modern fusion recipe for a fish curry based on Thai green curries and incorporating green vegetables in a coconut milk base. It’s great as a week night meal as you can have it ready and on the table in 30 minutes.

Ingredients:

1 tbsp sunflower oil
1 courgette, sliced lengthways and cut into half-moon pieces
2 tbsp Thai green curry paste
30g pack fresh coriander, stalks chopped and leaves reserved
2 limes, one zested and juiced, the other cut into slices to serve
1 tbsp smooth peanut butter
400ml tin light coconut milk
215g sugar snap peas (mangetout)
400g white fish, cut into 3cm chunks
1-2 tsp fish sauce
Jasmine rice, cooked according to the pack instructions, to serve
handful of fresh basil, leaves picked

Method:

Heat the oil in a wok or large pan. Fry the courgettes over a high heat for 5 minutes. Add the paste, coriander stalks and lime zest, and cook for 1-2 minutes.

Remove the pan from the heat and stir in the peanut butter and coconut milk. Return to the heat, bring to the boil, then turn down and stir in the peas and nestle the fish into the sauce. Simmer for 6-8 minutes, until the fish is cooked through.

Season with 1-2 tsp fish sauce, the juice of half a lime and some black pepper. Serve with the rice and lime halves and garnish with the coriander and basil leaves.

If desired, you can finish the dish by scattering over a handful of toasted peanuts, giving you extra crunch and flavour.