Thai Green Fish Curry
Ingredients
- 600 g white fish fillets (such as pollock)
- 400 ml coconut milk
- 3 tbsp Thai green curry paste
- 2 tbsp fish sauce
- 1 courgette
- 150 g frozen peas
- 1 lime
- 300 g jasmine rice
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 647 kcal
- Protein
- 38.6 g
- Carbohydrate
- 68.4 g
- of which sugars
- 5.4 g
- Fat
- 23.2 g
- of which saturates
- 18.2 g
- Fibre
- 5.3 g
- Salt
- 2.83 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to packet instructions.
- 2
Dice the courgette into half-moons. Cut the fish into large chunks.
- 3
Fry the curry paste in a dry wok or large pan over a medium heat for 1–2 minutes until fragrant.
- 4
Pour in the coconut milk and fish sauce, stir well and bring to a gentle simmer.
- 5
Add the courgette and cook for 3 minutes, then add the fish chunks and frozen peas. Simmer gently for 5–6 minutes until the fish is just cooked through.
- 6
Squeeze in the lime juice, taste and adjust seasoning. Scatter with fresh coriander and serve with jasmine rice.
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