Green Thai Fish Curry
This deliciously fragrant Green Thai Fish Curry packs a flavour punch as a warming midweek dinner with a steaming bowl of jasmine rice.
frozen white fish
cubed, if thick it will take longer to cook
olive oil or sesame oil
Thai green curry paste
small peas in the pod
full-fat coconut milk
baby green beans
chopped, you can use the stem, it is optional
small baby corn
halved, to taste
In a large saucepan, add boiling water and bring to the boil again on high heat.
Add the rice and stir well; then return to the boil.
Reduce the heat and simmer for 20 minutes.
Heat the oil in a large frying pan over medium heat.
Add the onions and fry for 3 to 4 minutes until softened and just starting to colour.
Add the chillies, corn, peas and beans, stir-fry for 2 to 3 minutes until just beginning to wilt.
Add coconut milk, oyster sauce and bring to the boi.l
Add the frozen fish fillets, reduce the heat, cover, and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly
Stir the lime juice and half of the coriander into the curry.
Add basil leaves before serving.
Garnish with coriander leaves.
Drain the rice and return to the pan to steam for a few minutes, then add the remaining chopped coriander to the rice and mix well.
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Recipe by The London Economic, thelondoneconomic.com