Green Fish Curry is lovely on a cold winters night when you want your food to really tasty. Add more chili if you like it hot – great if you have a cold or the flu! I particularly like fish curries, the fish absorbs all the delicious flavour… choose a nice firm white-fleshed fish that is as fresh as you can get!
How to Make Green Fish Curry at Home
6
servings10
minutes20
minutes280
kcal30
minutesA vibrant and aromatic green fish curry made with fresh herbs, spices, and coconut milk. Light yet flavorful, it’s perfect for a wholesome homemade meal.
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Ingredients
2 Fish fillets-cut into nugget size pieces
2 tbsp Peanut Oil
2 tbsp Green Curry paste
0.25 cup Fish stock
1 tbsp Lemon juice
1 Zucchini-chopped into small pieces
1 tbsp Brown Sugar
1 tbsp Fish Sauce
0.75 cup Green Beans -(topped and tailed)
1 Chilli-de-seeded and thinly sliced
0.33 cup Coriander-or Basil Leaves
2 cups Coconut milk
2 cups Steamed rice to serve
Directions
- Heat a non-stick frying pan over medium heat. Add the oil and heat until smoking.
- Add the curry powder and stir fry for a few minutes until fragrant.
- Add the coconut milk and simmer for a few minutes until the mixture reduces and thickens.
- Add the stock, lemon juice, sugar and fish sauce.
- Increase the heat and bring the liquid to the boil. Add the fish pieces, beans, zucchini, chili and coriander leaves.
- Cook for five minutes or until the fish is cooked through.
- Divide the rice amongst four plates and spoon the curry over the top.
- Recipe Hints and Tips:
- Green Fish Curry is not suitable to freeze.
- Stores well in the fridge for up to two days.
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