0
0 ITEM(S) - £0.00 GO

Menu

    • Green Thai Fish Curry

    Mark Sharron
    Easy
    20 minutes
    4
    This is a fast recipe that can be whipped up in minutes. The dish is made with flaky chunks of fish cooked in creamy coconut milk and Thai green curry paste.
    1 rating
    layout 0 comment

    Ingredients

    • 500g frozen white fish
    • 2 teaspoons rapeseed oil
    • 1 onion, roughly chopped
    • 3 garlic cloves, roughly chopped
    • 1 tablespoon frozen chopped chillies
    • 4cm piece ginger, peeled and roughly chopped
    • 1 tablespoon Thai green curry paste
    • 1 aubergine, roughly chopped
    • 160g chopped spinach
    • 400ml tin reduced-fat coconut milk
    • 1 tablespoon fish sauce
    • 1 teaspoon soy sauce
    • 2 limes, juiced
    • 4 tablespoons chopped coriander

    Method

    • Step-by-Step Method: Green Thai Fish Curry
    • Remove the 500g frozen white fish from the freezer and let it thaw in the refrigerator or under cold running water
    • Peel and roughly chop 1 onion, 3 garlic cloves, and a 4cm piece of ginger
    • Roughly chop 1 aubergine into bite-sized pieces
    • Measure out ingredients: 2 teaspoons rapeseed oil, 1 tablespoon frozen chopped chillies, 1 tablespoon Thai green curry paste, 160g chopped spinach, 400ml reduced-fat coconut milk, 1 tablespoon fish sauce, 1 teaspoon soy sauce, juice of 2 limes, 4 tablespoons chopped coriander
    • In a medium saucepan or deep frying pan, heat 2 teaspoons rapeseed oil over medium heat
    • Independently, in a blender or food processor, combine the onion, garlic, ginger, and chopped chillies to make a rough paste
    • Add the paste to the heated oil in the pan and sauté for 2–3 minutes, or until fragrant and beginning to soften
    • Add 1 tablespoon Thai green curry paste to the pan and cook for 1–2 minutes, stirring constantly to release aromas
    • Stir in the chopped aubergine and continue to cook for 2–3 minutes, letting it absorb the base flavors
    • Pour in the 400ml reduced-fat coconut milk and bring the mixture to a gentle simmer
    • Add 1 tablespoon fish sauce and 1 teaspoon soy sauce, stirring to combine
    • Gently add the defrosted white fish pieces into the pan, ensuring they're mostly submerged but not stirred harshly
    • Simmer gently for 7–8 minutes, or until the fish is opaque and cooked through
    • While the curry simmers, squeeze the juice from 2 limes and chop 4 tablespoons coriander
    • Add 160g chopped spinach to the pan in the final 2 minutes of simmering, stirring gently to wilt
    • Remove the pan from heat and stir in the lime juice
    • Taste and adjust seasoning with extra fish sauce, soy sauce, or lime juice if needed
    • Serve the curry in warm bowls, ensuring an even mix of fish, aubergine, and spinach in each serving
    • Garnish each bowl with chopped coriander before serving
    • Optional plating suggestion: Serve with steamed jasmine rice for balance (not included in nutritional values)
    • Optional serving suggestion: Add lime wedges on the side and a final drizzle of coconut milk for visual appeal