Green fish curry recipe
Packed with vibrant green veg and an aromatic coconut sauce, this quick and easy Thai curry makes a great warming midweek dinner. A lot of the flavour and fragrance comes from using both the stalks and leaves of the coriander in the curry - the stalks are cooked in at the beginning to add a more mellow herby flavour, while the leaves add a freshness at the end. See method
- 1 tbsp sunflower oil
- 1 courgette, sliced into half moons
- 2 tbsp Thai green curry paste
- 30g pack fresh coriander, stalks chopped and leaves reserved
- 2 limes, one zested and juiced, the other cut into slices to serve
- 1 tbsp smooth peanut butter
- 400ml tin light coconut milk
- 215g sugar snap peas
- 400g white fish, cut into 3cm chunks
- 1-2 tsp fish sauce
- basmati rice, cooked to pack instructions, to serve
- handful fresh basil, leaves picked
If you don't have any limes, try a lemon instead
Each serving contains
of the reference intake
- Heat the oil in a wok or large pan. Fry the courgettes over a high heat for 5 mins. Add the paste, coriander stalks and lime zest, and cook for 1-2 mins.
- Remove the pan from the heat and stir in the peanut butter and coconut milk. Return to the heat, bring to the boil, then turn down and stir in the peas and nestle the fish into the sauce. Simmer for 6-8 mins, until the fish is cooked through.
- Season with 1-2 tsp fish sauce, the juice of half a lime and some black pepper. Serve with the rice and lime halves and garnish with the coriander and basil leaves.
Tip: Try scattering over a handful of crushed, roasted peanuts for extra crunch and flavour.
See more Fish & seafood recipes