Olive Magazine
Green Thai Fish Curry

Green Thai fish curry

Published: May 23, 2019 at 11:05 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal586
fat39g
carbs17g
protein41.4g
salt1g
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Try this Thai green fish curry, then also check out our classic Thai green curry.

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

Method

  • 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.

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