Green Thai Fish Curry Recipes

GREEN THAI FISH CURRY

Green Thai fish curry image

Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild thai green curry paste, ready in just 10 minutes

Provided by Adam Bush

Categories Dinner

Time 10m

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 tbsp Thai green curry paste
400g tin coconut milk
200g sugar snap peas
400g skinless fish fillet, (use white fish or salmon or trout or a mixture) cut into biggish pieces
to season fish sauce
1 red chilli, finely sliced
a handful coriander leaves, chopped
rice, to serve

Steps:

Put the curry paste in a pan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sugar snaps and cook for 1 minute.
Add the fish and cook gently for 3 minutes or until the fish is cooked through, then season with a few splashes of fish sauce. Sprinkle on the chilli and coriander, and serve with rice.

Nutrition Facts : Calories 586 calories, Fat 39 grams fat, Carbohydrate 17 grams carbohydrates, Protein 41.4 grams protein, Sodium 1 milligram of sodium

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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