Try this Thai green fish curry, then also check out our classic Thai green curry.


  • 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


  • STEP 1

    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.

  • STEP 2

    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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating