Green Fish Curry
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 teaspoons vegetable oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 3 cm piece fresh ginger, grated
- 3 tablespoons green curry paste
- 2 potatoes, diced
- 1 cup water
- 270mL can light coconut cream
- 4 skinless fish fillets
- ½ cup frozen peas
- 1 cup green beans, trimmed and halved
- 410g can baby corn spears, drained, halved lengthways
To serve:
- Brown rice
- ¼ cup fresh coriander leaves
- 1 long red chilli, sliced (optional)
Method:
- HEAT a large saucepan over medium-high heat. Add oil and onion once hot. Cook onion, stirring for about 5 minutes or until softened.
- ADD garlic, ginger and curry paste and fry until fragrant, about 2 minutes.
- ADD potatoes and water. Bring to the boil, then reduce heat to low and simmer for 15 minutes.
- POUR in coconut milk and bring to a simmer. Add the fish, peas, beans and baby corn and simmer for 5 minutes or until vegetables are tender and fish is cooked through.
- SERVE on a bed of brown rice and top with coriander leaves and red chilli if desired.
What's Great About It:
Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild Thai green curry paste. Try mixing it up with more green vegetables such as zucchini and spinach.
