Name: Green Curried Fish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: 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 chili, 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; 1/2 cup chopped fresh coriander (cilantro); 1/2 cup basil leaves (packed)

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Recipe by JustJanS

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Green Curried Fish created by The Flying Chef

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.

Ready In:: 45mins
Serves:
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Nutrition Information

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ingredients

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 chili, 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
¹⁄₂ cup chopped fresh coriander (cilantro)
¹⁄₂ cup basil leaves (packed)

directions

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

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RECIPE MADE WITH LOVE BY

@JustJanS

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@JustJanS

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"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."

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review by Eleana G.

7/21/2019

Delicious! I tweaked it with tsp white pepper + 1 cup chicken broth + 2 bell peppers + 2 tsp of sugar + doubled the garlic, ginger, lime and fish sauce. It was quite the rave!
review by Earth Mom

9/5/2018

I agree that this was tasty, but I also added a couple of teaspoons of sugar (brown), replaced the one cup of water with a 1/2 cup of chicken broth, and added 1/2 teaspoon of cayenne (we like spicy food). My family raved about the sauce.
tweak by Frances D.

11/21/2016

Yum curry just had for dinner tonight but used red curry paste instead.left out veg but did add the basil and used snapper. delicious. Thanks.
review by Spablue

4/5/2014

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.
review by etaplin

2/21/2012

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