Thai green curry fish

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How to make Thai green curry fish

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

Ingredients

  • 800g thick boneless, skinless firm white fish fillets
  • 3 green onions, trimmed
  • 1 tablespoon peanut oil
  • 3 eschalots, cut into wedges
  • 6cm piece fresh ginger, sliced
  • 1/2 cup Valcom Thai Green Curry Paste
  • 400ml can coconut milk
  • 1 cup Massel salt reduced chicken style liquid stock
  • 8 snake beans, trimmed, cut diagonally into 5cm lengths
  • 6 kaffir lime leaves
  • 1 tablespoon grated palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 cup fresh Thai basil leaves
  • 1 long red chilli, thinly sliced diagonally
  • 1 long green chilli, thinly sliced diagonally
  • Steamed jasmine rice, to serve

Method

  • Step 1 Cut fish into 8cm pieces. Chop white section of onions and thinly slice green section. Set aside.
  • Step 2 Heat oil in a large saucepan or wok over medium-high heat. Cook eschalot and ginger for 5 minutes or until eschalot just softens. Add chopped onion. Stir to combine. Add curry paste. Cook for 1 minute or until fragrant. Add coconut milk and stock. Bring to a simmer.
  • Step 3 Add fish. Cook for 5 minutes or until fish is almost cooked through. Add snake beans, lime leaves, sugar, fish sauce and lime juice. Cook for a further 5 minutes or until fish is cooked through and beans are just tender.
  • Step 4 Meanwhile, combine Thai basil, chilli and sliced onion in a bowl.
  • Step 5 Stir 1/2 the chilli mixture into curry. Top with remaining chilli mixture. Serve with rice.

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