Name: Fish Thai Green Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: thai
Ingredients: 1 cup jasmine rice; 2 tbs peanut oil; 400 ml coconut cream; 1/2 cup salt-reduced fish stock; 750 g white fish fillet firm; 1 long green chilli thinly sliced; 1 1/2 tsp fish sauce; 1/2 bunch fresh Thai basil; 1/4 cup coriander chopped; 2 tbs lime juice; 5 long green chilli roughly chopped; 1 onion chopped; 2 stalks coriander chopped stems intact; 1 lemongrass stalk chopped; 2 garlic clove; 1 tsp black peppercorns; 1 tsp ground cumin; 1 tsp ground turmeric; 2 tsp shrimp paste

by Dirtybirds Last updated on 07/09/2019

Easy, comforting and a winner in my household. - Dirtybirds

Ingredients

1 cup jasmine rice
2 tbs peanut oil
400 ml coconut cream
1/2 cup salt-reduced fish stock
750 g white fish fillet firm
1 long green chilli thinly sliced
1 1/2 tsp fish sauce
1/2 bunch fresh Thai basil
1/4 cup coriander chopped
2 tbs lime juice

Curry paste

5 long green chilli roughly chopped
1 onion chopped
2 stalks coriander chopped stems intact
1 lemongrass stalk chopped
2 garlic clove
1 tsp black peppercorns
1 tsp ground cumin
1 tsp ground turmeric
2 tsp shrimp paste

Method

Step 1

Curry paste: Place all ingredients into food processor and blend until a paste forms.
Step 2

Cut fish into 3 cm pieces. Cook the rice.
Step 3

Heat oil in wok or large frypan on medium high. Cook half the curry paste for about 1 minute until fragrant.
Step 4

Add coconut milk and stock, stir to combine. Bring to the boil and cook for 5 minutes, until the mixture thickens and oil rises to the surface.
Step 5

Add fish, chilli, fish sauce, basil and coriander. Simmer for 5 minutes until fish becomes opaque and cooked through.
Step 6

Stir lime juice into curry and spoon into serving bowls. Serve with cooked rice.

Equipment

1 food processor

Recipe Notes

from Australia’s Best Recipes team

I store the other half of the curry paste in a jar in the fridge, or frozen in a snap lock bag. Adjust the amount of curry paste to your liking, using half of the paste makes this a quite spicy dish, if you like your curries milder, only use a quarter of it, and store the rest. I always use Thai basil for this dish, it gives it a real authentic taste. Chicken stock can also be used. Use ling or flathead fish.