Total Time
Prep 30 mins
Cook 15 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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!

dale! October 09, 2003

Excellent, I love Thai food and thoroughly enjoyed this recipe. The only difference was I used only coconut milk, so added more to replace the water to give a richer sauce. Thanks.

Spablue April 05, 2014

I made this tonight and enjoyed it but I added 2 teaspoons of sugar . I left out the corriander as I don't like it, but i added 1 teaspoon of dried parsley

etaplin February 21, 2012