Green Curried Fish

JustJanS's Note:

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.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 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 chilies , 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
• ½ cup chopped fresh coriander (cilantro)
• ½ cup basil leaves (packed)

Directions:

1. Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
2. Add the green curry paste, and fry for another 2 minutes.
3. Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
4. 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).
5. Also add about half the fresh coriander.
6. 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.
7. Stir through the fresh herbs gently.
8. Serve in deep bowls over steamed rice, scattered with the fresh spring onions.

Reviews

[dale!]

Yummo! I had some white fish fillets but felt like a curry so this was perfect! I used a bag of frozen stir fry vegetables and added some extra broccoli and thinly sliced sweet potato. I changed the order a bit by adding the fish right at the end so they just simmered in the sauce for a couple of minutes until cooked as the pieces were quite thin. They still broke up quite a lot though but this was still delicious. I served with brown rice. Thanks for posting another great recipe Jan!

[The Flying Chef]

This is an excellent recipe!!! We had an awesome dinner tonight I served this as a main course after serving Jan's Recipe#173809 as a starter. We absolutely loved the flavours that came through from not only the curry but the fresh herbs used. I used snow peas, zucchini and red pepper as the vegetables and this was just perfect for us. It had just the right amount of heat and I really liked using fish fillets in this recipe. Cheers Jan for a superb dinner we were very spoilt tonight.

[Rowan Searle]

Fantastic, Took time to prepare but so easy to and pleasurable to make. Thai cooking course here I come... Thanks Jan