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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!

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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.

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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

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etaplin February 21, 2012

This is an excellent recipe!!! We had an awesome dinner tonight I served this as a main course after serving Jan's Russell's Thai Style Crab and Prawn Cakes 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.

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The Flying Chef August 06, 2009

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

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Rowan Searle January 07, 2005
Green Curried Fish