Thai green curry with fish

Prep time: 10 mins     cook time: 15 mins

serves 4 

Easy and quick to make Thai green curry with fish id a perfect aromatic dinner staple on a busy weekday. It will also impress your guests with vibrant colour and flavours. You can use frozen fish. 

 

4 – 6 Tbsp homemade Thai green curry paste

250 ml vegetable stock

1 can (400 ml) full fat coconut milk

3 tsp fish sauce (* see note)

3 tsp cane (or dark) sugar

¼ tsp salt

6 kaffir lime leaves

2-3 Thai aubergine (green if you can get it)

500 g fillets of firm white fish (like hake, haddock or cod), in large chunks

125 g asparagus, sliced

125 g green beans, halved

A few broccoli florets,

2 medium carrots, sliced

16 Thai basil leaves

A handful of fresh coriander, chopped to serve.

 

(you can use any vegetables you like, preferably green – sugar snap peas, baby corn, tender stem broccoli, sliced courgettes or even butternut squash and sweet potato)

 

1. Add the curry paste to a pan over medium heat and cook down until it dries up (2-4 mins). Try not to inhale.

2. Add vegetable stock and coconut milk. Mix to dissolve the paste and bring to a boil.

3. Add fish sauce, sugar and salt and mix. Add kaffir lime leaves.

4. Add aubergine (or any harder vegetables) and cook for 5 mins.

5. Add fish and cook for 2 mins.

6. Add the rest of vegetables and cook for another 2 mins.

7. Add Thai basil leaves, mix.

8. Top up with chopped coriander and serve immediately with jasmine rice.

 

 

Notes:

* fish sauce: to replace fish sauce for vegetarian option use half and half soy sauce & rice vinegar