Green Curried Fish Recipes

THAI GREEN CURRY WITH SEAFOOD

Thai Green Curry with Seafood image

This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.

Provided by Jeanne Thiel Kelley

Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white and pale green parts
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile
2 makrut lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

Steps:

Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
Divide rice among four shallow bowls. Ladle curry over rice and serve.

GREEN CURRIED FISH

Green Curried Fish image

We ate this green curry last night. I'm putting this on here, so's Tomoko who's living with us can have a copy of the recipe.

Provided by JustJanS

Categories Curries

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons oil
1 large onion, sliced into wedges
1 clove garlic
2 teaspoons grated fresh ginger
1 (50 g) packet green curry paste
1 (400 ml) can coconut milk (I use light)
1 cup water
1 tablespoon lime juice
1 tablespoon fish sauce
600 g fish, a white firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks (we used trevally)
1 green chili, sliced
400 g assorted green vegetables (we used capsicum, snow peas, bok choy, green beans. You could also use zucchini, asparagus, brocolli)
3 spring onions, finely sliced
1/2 cup chopped fresh coriander (cilantro)
1/2 cup basil leaves (packed)

Steps:

Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
Add the green curry paste, and fry for another 2 minutes.
Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
Also add about half the fresh coriander.
Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
Stir through the fresh herbs gently.
Serve in deep bowls over steamed rice, scattered with the fresh spring onions.

Nutrition Facts : Calories 290.4, Fat 28.6, SaturatedFat 20.1, Sodium 374, Carbohydrate 9.5, Fiber 1.4, Sugar 2.7, Protein 3.6

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