Green Thai Fish Curry

Green Thai fish curry

Name: Green Thai fish curry
Total time: 10 min
Yield: Serves 2
Cuisine: Thai
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

Adam Bush

Published: May 23, 2019 at 11:05 AM

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Serves 2

Easy

Total time: 10 mins

A star rating of 5 out of 5.1 ratingRate

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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

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Alternatives

Complete the dish

Try this Thai green fish curry, then also check out our classic Thai green curry. Now discover our goan fish curry, coconut fish curry.

Ingredients

Nutrition

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

Nutrition: per serving

kcal586
fat39g
carbs17g
protein41.4g
salt1g

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.

Discover more of our best fish curry recipes here...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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