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Thai Fish Green Curry
Irene MullerIrene Muller

Thai Fish Green Curry

5 from 5 votes
The first word which comes up after hearing the name of Thai fish green curry is succulent because the dish is so juicy, tender, and full of flavors.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 6
Course: Main Course
Cuisine: Global
Ingredients Method

Ingredients
  

  • 300 gram Jasmine rice
  • 450 gram white fish cubed, if thick it will take longer to cook
  • 2 tbsp olive oil or sesame oil
  • 1 tbsp chillies chopped
  • 3 tbsp Thai green curry paste
  • small peas in the pod to taste
  • 400 ml reduced-fat coconut milk tin
  • 1 tbsp oyster sauce
  • baby green beans to taste
  • 3 spring onions chopped
  • 4 tbsp coriander chopped, you can use the stem, it is optional
  • Small baby corn halved, to taste
  • basil leaves to taste
  • Lime juice

Method
 

  1. In a large saucepan add boiling water and bring to the boil again on high heat
  2. Add the rice and stir well then return to the boil
  3. Reduce the heat and simmer for 20 minutes
  4. Heat the oil in a large frying pan over medium heat
  5. Add the onions and fry for 3–4 minutes until softening and just starting to colour
  6. Add the chillies, corn, peas, and beans, stir-fry for 2–3 minutes until just beginning to wilt
  7. Add coconut milk, oyster sauce and bring to the boil
  8. 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
  9. Stir the lime juice and half of the coriander into the curry. Add basil leaves before serving. Garnish with coriander leaves
  10. Add basil leaves before serving
  11. Garnish with coriander leaves
  12. 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