Thai Green Fish Curry

Serves: 4-5

Prep: 10 minutes

Cook: 20 minutes

Ingredients

• 3 cloves garlic, crushed
• 1 tablespoon finely grated fresh ginger
• 1 zucchini, halved lengthways, sliced
• 200 g green beans, trimmed
• 1 tablespoon finely chopped coriander stems
• 500 g white fish fillets
• 2 tablespoons vegetable oil
• 3 tablespoons Maesri green curry paste
• 3 × 400 ml tins coconut cream
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice

To serve

• steamed jasmine rice
• coriander leaves
• lime wedges

Method

Prep

1. Start cooking the rice.
2. Crush the garlic and grate the ginger.
3. Halve the zucchini lengthways and slice. Trim and halve the green beans.
4. Finely chop the coriander stems. Slice each fish fillet into 4 pieces.

Cook

1. Heat the oil in a large frying pan, wok or pot over medium-high heat then add the curry paste, garlic and ginger. Cook, stirring, for 2 minutes.
2. Add ½ tin coconut cream to the paste mixture and cook, stirring, for about 2 minutes or until the liquid has reduced by about a third.
3. Pour in the remaining 2 ½ tins coconut cream add the fish sauce, lime juice, sugar and chopped coriander stems (if using) and bring to a gentle boil.
4. Add the fish, zucchini and beans and cook for another 7–8 minutes or until the vegetables are cooked and the fish is opaque. Taste to check spice level and flavours. Add a little more lime juice, sugar or fish sauce to balance flavour if required.
5. Divide among bowls with steamed rice. Top with coriander leaves and serve with lime wedges.

Notes

• Balancing flavours: If it tastes a little acidic or sour, add more brown sugar. If you’d like a saltier flavour, add fish sauce. For a fresher flavour, add another squeeze of lime juice.
• Fish: I use thawed frozen basa or barramundi which can be bought at the seafood counter in the major supermarkets. You could also purchase frozen fish and thaw it yourself.
• Leftovers: Store in the fridge for 3 days, freeze for 1 month. Reheat in the microwave or on the stovetop. Freeze any leftover curry paste for up to 1 month.
• Spice: Cook the recipe as written for a medium curry. If you prefer a mild curry, start with 2 tablespoon of curry paste. If you find yourself with a curry that’s way too hot, you can add additional coconut cream or add vegetable/chicken stock.
• Substitutions: Substitute zucchini and green beans with 3 cups of any suitable vegetables, such as snow peas, sugar snap peas, broccoli, broccolini, capsicum or baby corn. If you don’t like fish, you can use thinly sliced chicken breast or thigh instead. Add the chicken breast in (raw) at step 4 before you add the veggies. Give it 10 minutes to poach in the coconut cream before adding the beans and zucchini.