Quick Fish Curry

Name: Quick Fish Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Ingredients: ½ tsp fish sauce; handful of trimmed green beans (about 100g); 1 × 400 ml tin of coconut milk; 1 shallot or 1 small white onion, roughly chopped; ½ tsp ground turmeric; 1 small piece of fresh root ginger (about 2.5cm), peeled and grated; 1 shallot or 1 small white onion, roughly chopped; 2 makrut lime leaves (or lime zest and juice if you don’t have lime leaves); 1 clove garlic, crushed; 2 makrut lime leaves (or lime zest and juice if you don’t have lime leaves); 2 makrut lime leaves (or lime zest and juice if you don’t have lime leaves); 4 skinless white fish fillets (I use cod, but ling or tusk are great value and can be more sustainable options); 4 skinless white fish fillets (I use cod, but ling or tusk are great value and can be more sustainable options); handful of fresh coriander leaves; 1 lime, cut into wedges; 1 tbsp coconut oil (or light olive oil); 1 tbsp coconut oil (or light olive oil); 1 tsp mustard seeds; 2 tbsp Thai green curry paste

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Organised Cook

By Amelia Freer

Published 2022

About

This is exactly the kind of soothing and heart-warming plate of food I look forward to after a busy day. You could use red or yellow curry paste, instead of green, depending on your personal preference. If you want to change things up further, it also works well with strips of chicken breast instead of fish. Similarly, if you have roast chicken leftovers, this is a great way to turn it into a completely new meal. Serve with rice, potatoes or vegetables.

Ingredients

Fish course
Pescatarian
Gluten-free

Ingredients

Method