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Thai Green Fish Curry

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Rate this recipe 4.5/5 (12 Votes)

Ingredients

  • For the Green Curry Paste:
  • 3 Green Chillies
  • 1 cup Fresh Thai Basil Or replace with sweet Basil
  • 2 cups Fresh Coriander
  • 6 Spring Onions chopped
  • 1 tbsp Fresh Ginger chopped, or Ginger Puree
  • 3 cloves Garlic chopped
  • 3 stalks Lemon grass chopped, white core only
  • 1 tbsp Ground Coriander
  • 1/2 tsp Turmeric powder
  • 1/4 tsp Shrimp Paste
  • 1/2 tsp Black pepper ground
  • 1/4 tsp Salt
  • 1 tsp brown sugar
  • 1 tsp lime zest
  • 1 whole Lime Juiced
  • 2 tbsp Olive oil
  • For the Thai Green Curry:
  • 1 can tick coconut milk/cream (thick part only)
  • 1/4 cup chicken or vegetable stock
  • Selection of Vegetables ( we used baby corn, red peppers sliced, orange peppers sliced and sliced button mushrooms
  • 2 tsp fish sauce
  • Fresh Coriander and red chilli for garnish
  • For the Fish:
  • 2 Seabass fillets
  • 1 tbsp corn flour
  • 1 tbsp plain flour
  • 1 tsp Thai 7 Spice
  • 1/2 tsp salt

Details

Preparation

Step 1

*Prepare the Thai Green Curry Paste:*

Add all the rougher ingredients to the blender and blend first

Then add all the rest of the ingredients and blend until smooth

Set aside

*Prepare the fish*

Mix the flours, salt and Thai 7 spice together

Preheat a wok with oir or a deep fat fryer for frying

Make sure the fish is patted dry with kitchen rolls. Season the Fish
with a bit of Thai 7 Spice first (rub all over)

When the oil is almost hot enough roll the fish in the seasoned flour and pat to shake off the excess flour

Fry for 5-10 minutes or until the fish is golden and cooked. The length of cooking depends on the tickness of the fish fillet you have (dont overcook!)

*Cook the curry*

In a wok or saucepan heat 1 tbsp vegetable oil
Add 2 tbsp Green Curry Paste and fry for 30 seconds
Add the coconut milk, stock, fish sauce and vegetables

Simmer for 10-15 minutes until the vegetables are cooked

Taste for seasoning and add more lime/sugar as required

*Assemble*

Either serve the fish on top of the curry or spoon the curry on top of the fish

Garnish with fresh coriander and red chillies. Serve with Thai Jasmine Rice.

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