Green Thai Fish Curry

20 minutes
Amount Per Serving: Calories 130; Fat 8g; Carbs 13g; Sugars 6; Fibre 2g; Protein 22g; Sodium 3.80g
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.
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  • 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


  • Heat the rapeseed oil in a large heavy-based pan over medium heat. Add the onion, garlic and chillies and fry for 3 minutes, or until softened.

  • Add the ginger, curry paste and aubergine and fry for a further 2 minutes.

  • Add the fish, coconut milk and 300ml water and bring to a boil. Reduce the heat and simmer for 10 minutes.

  • Add the spinach and stir through the sauce. Season with salt and bring to a boil.

  • Cook, uncovered for 2 minutes, or until just cooked through. Add soy sauce and fish sauce to taste.

  • Serving Suggestions: Sprinkle the coriander and serve with rice and lime to squeeze over.

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