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Thai Green Fish Curry

Thai Green Fish Curry

By Ocado
This recipe is a simplified version of a Thai green fish curry using a pre-made curry paste. Creamy coconut milk, lemongrass, lime leaves and chunky pieces of cod loin – a truly enviable dinner for any day of the week.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 400 g of cod loin, cut into 4cm pieces (any firm white fish will work equally well)
  • 3 garlic cloves, finely chopped
  • 2 tsp of ginger, grated
  • 1 tsp of vegetable oil
  • 3 tbsp of green thai curry paste
  • 15 g of coriander, finely chopped
  • 2 lemongrass stalks, bottom thirds only, tough outer layer removed, bruised with the flat side of a knife
  • 2 dried lime leaves, crumbled
  • 1 tin of coconut milk
  • 1 tbsp of fish sauce
  • 1 tbsp of palm sugar
  • 200 g of fine green beans, trimmed
  • 1 handful of of thai basil leaves
  • 500 g of jasmine rice, to serve

Method

5 steps

  1. Step 1

    Rub the fish all over with a pinch of salt, ⅓ of the chopped garlic and ½ the grated ginger, then set aside.

  2. Step 2

    Add the oil to a large frying pan, add the remaining garlic and ginger and fry over a medium heat for 2 mins. Add the curry paste, coriander, lemongrass stalks and lime leaves and mix together well.

  3. Step 3

    Add the coconut milk and bring to the boil then stir in the fish sauce and palm sugar and reduce the heat to a simmer and cook for 5 mins.

  4. Step 4

    Add the green beans and cook for 4 minutes, then gently stir in the fish pieces and simmer for 5 minutes or until the fish has cooked through.

  5. Step 5

    Serve with a few Thai basil leaves and steamed jasmine rice.