Thai Green Curry Fish

Thai Green Curry

Serves 4

Ingredients

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  • 1kg firm white fish cut into chunks (I used mahimahi, but snapper, kingfish or hapuku works well in this recipe)
  • 1-2 tbsp green curry paste, depending on how hot you like your curries
  • 2 tsp canola oil
  • 1 onion finely diced
  • 200g green beans cut into 3cm pieces
  • 1 zucchini, sliced
  • 1 can light coconut milk
  • ½ cup fish stock
  • Juice from ½ a lime
  • 1 tbsp brown sugar
  • 1 tbsp fish sauce
  • Kaffir lime leaves, finely sliced (optional)
  • ½ cup fresh basil leaves.
  • Brown or white rice to serve.

Method

  1. Heat oil in a wok or large frying pan on medium heat. Add onion and sauté for 4-5 minutes until it goes clear but not brown.
  2. Add green curry paste and fry until fragrant, 2-3 minutes. Add the beans and zucchini, stir to coat in curry paste. Add coconut milk and reduce the heat to simmer for 4-5 minutes.
  3. Add the fish stock, lime juice, sugar and fish sauce. Bring to the boil, then reduce heat to a simmer.
  4. Add the fish, kaffir lime and half the basil. Heat for 5-10 minutes or until the fish is cooked through.
  5. Serve with freshly cooked rice and garnish with the remaining basil. If you have fried shallots on hand, these make a nice crunchy addition to the meal. ENJOY! 

   This article is reproduced with permission of   
New Zealand Fishing News

September 2016 - By Bea Bagnall
Re-publishing elsewhere is prohibited

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