Thai Green Fish Curry

A Thai Green Fish Curry is very easy and ready in under 20 minutes. This is a simple recipe that uses a thai green curry paste with coconut milk for a creamy sauce mixed with white fish and crispy green vegetables.

I've deliberately kept this as easy as possible to create a delicious and very quick fish curry. You could also use prawns instead of white fish for a Thai Green Prawn Curry, the cooking time is the same. You might also like my Thai Vegetable Curry or Thai Red Prawn Curry or creamy Keralan Fish Curry My basic Fish Korma is light, low in calories and takes just 20 minutes.

Recipe Tips and Variations

• You can use any white meaty fish in this recipe such as cod, pollock, hake, haddock or coley for example. Look for a fish that is sustainable. You could also use cooked prawns. As curry has quite a strong flavour, it's a good opportunity to try a less popular variety of fish so we're not always eating the same cod and haddock, which puts more pressure on these fish stocks.
• A green thai curry sauce is not as thick as indian curry sauces. You can use coconut milk or a reduced fat coconut milk. The reduced fat version will be thinner but still has a lovely creamy taste.
• I've used sugar snap peas and tenderstem broccoli in this recipe, but you could use green beans, mangetout or another variety of broccoli. Tenderstem broccoli, sometimes called broccolini or baby broccoli, has a longer thinner stalk and smaller floret top than normal broccoli and is quicker to cook.
• I use a green curry paste for this recipe as some thai curry ingredients can be tricky to get hold of. Buy as good quality curry paste as you can. All curry pastes will vary in strength so use the quantity in the recipe card as a guide.
• Fresh coriander or cilantro leaves really add to the thai flavour. I've added a red chilli for extra spice, but this is optional.
• A thai fish curry is best served with a fragrant rice such as Jasmine Rice or you could use a basmati rice. The rice helps to soak up the lovely creamy sauce. You could also serve it with noodles as an alternative.

How to make it

1. Put the rice on to cook as per the packet instructions.
2. Add the oil to a large pan and fry the garlic and ginger over a medium heat for 1 minute until soft.
3. Add the curry paste and stir for 2 minutes. This helps to release the flavour.
4. Add the coconut milk, stock, fish sauce, juice of half the limes, sugar snap peas and tenderstem broccoli and simmer for 5 minutes.
5. Add the skinned fish to the curry and simmer for 3 - 4 minutes until the fish is cooked, stirring occasionally.
6. Chop the remaining lime into wedges and serve with the rice and curry and garnish with the coriander leaves and red chilli.

Sustainability

When shopping for fish, look for the blue Marine Stewardship Council Logo. This will let you know the fish has been sustainably sourced. The MSC is an international non-profit that uses a labelling system and fishery certification programme to recognise and reward sustainable fishing practices. As always, try to buy your vegetables loose if you can without any packaging. Coconut milk, rice and limes can all be bought as Fairtrade items. Using Fairtrade products is a great way to support sustainable farming practices and lend your support to some of the world's poorest farmers.

Storage

A thai green fish curry can be kept in the fridge for 2 - 3 days. Coconut milk changes texture when frozen and separates so this dish doesn't freeze so well. You can however reheat it and have any leftovers for lunch the next day. Leftover rice can also be frozen. Spread it out on a tray to cool then freeze it. Once it has frozen on a tray, you can transfer it to another container. This avoids the rice freezing together in one big lump. Cooked rice will freeze for up to one month without deteriorating in quality. Pop in a pan of boiling water to reheat and make sure rice is piping hot before serving.

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