Name: Thai green fish curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4-6
Cuisine: Thailand
Ingredients: 1 tablespoon fish sauce; 1 tablespoon sunflower oil; 1 teaspoon sugar; 400 ml (12¾ fl oz) can coconut milk; 3 kaffir lime leaves, chopped; 2 tablespoons roughly torn basil leaves, for garnish; 750 g (1½ lb) firm white fish fillets, skinned and cut into 4 cm (1½ inch) cubes; ½ mild red or green chilli, seeded and cut into shreds; 250 g (8 oz) coconut milk; 5 kaffir lime leaves; 1 stalk lemon grass, chopped; 8 small green chillies (bird’s-eye), halved and seeded; 5 Asian shallots or spring onions, peeled and chopped; 25 g (¾ oz) drained green peppercorns in brine, plus 1 teaspoon of brine; ½ teaspoon ground cumin; 1 teaspoon ground coriander; 25 g (¾ oz) galangal or ginger, sliced; 2 tablespoons lime juice

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
35 min

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

This fish curry is prepared with an easy-to-make home-made green curry paste, which gives a fresh, authentic Thai taste. Serve with steamed jasmine fragrant rice.

Ingredients

Green Curry Paste

250 g (8 oz) coconut milk
8 small green chillies (bird’s-eye), halved and seeded

Method

To make the green curry paste, blend all the ingredients in a blender or food processor, scraping down the sides of the bowl occasionally, until the mixture is smooth and forms a thick paste. If it is too thick, add a little more coconut milk or a few drops of sunflower oil. Place in a bowl, cover and set aside.
In a wok or large frying pan, heat the sunflower