Here it is –Thai Green Fish Curry that I made using my homemade green curry paste. The freshness of the curry comes from the green color and the vegetables used. The aroma that fills in the whole kitchen while cooking the curry makes you hungry. This a big hit in my family and I prepare this very often. You will never go back to a Thai place again.
This mildly spicy aromatic Thai green fish curry is to die for. The soupy gravy with crisp veggies and soft melt in the mouth fish pieces make the curry exotic. The veggies especially the eggplants soak in all the flavor from the gravy. To believe me, you need to make this curry to know how it tastes. So go ahead and make a batch of green curry paste first and then make a curry out of it.
You may add any vegetables of your choice like broccoli, potatoes and green peas. You may choose your protein too. Shrimp or scallops go well with this curry. You may even use chicken but I feel that fish goes best with this preparation. Enjoy making this curry at home and have a great lunch or dinner with your family.
Tips:
Do not overcook the vegetables. The vegetables should be fork tender and crisp. So cook accordingly. If you do not have fish sauce you may substitute with soya sauce. You may add more or less of the green curry paste according to your taste. With two tablespoons of the paste, the curry is mildly spicy.
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THAI GREEN FISH CURRY
- YIELD: 3-4 Servings
- PREP: 15 mins
- COOK: 20 mins
- READY IN: 35 mins
This mildly spicy aromatic curry is to die for. The soupy gravy with crisp veggies and soft melt in the mouth fish makes the curry exotic.
INGREDIENTS
- 1 1/2 lbs white fish fillets cut into chunks
- 2 heaping tablespoons Thai green curry paste
- 1 teaspoon garlic finely minced
- 3-4 small Thai green egg plants cut into chunks
- 8-10 medium snow peas
- 8-10 medium green beans trimmed and halved
- 1 medium red bell pepper cut into chunks
- 1 teapsoon salt or to taste
- 1 teaspoon black pepper powder
- 1 tablespoon lemon juice
- 1 teaspoon fish sauce
- 1 teaspoon granulated sugar or to taste
- 1/2 cup coconut milk
- 2 tablespoons vegetable oil
- 3-4 sprigs Thai basil leaves for garnish
- 1-2 medium Thai green chilies slit for garnish
INSTRUCTIONS
-
- At first prep the fish. Wash and pat dry the fish chunks. Add the lemon juice, 1/2 teaspoon salt and black pepper powder and toss well. Keep aside.
- In a wok or a saucepan add the oil at medium heat and add the finely minced garlic. Saute for few seconds and then add the cut vegetables except the red bell peppers. Saute the veggies for couple of minutes and then add the Thai green curry paste and mix in well. Add little water so that the veggies are cooked. Do not over cook the vegetables. Add the fish sauce,salt to taste , sugar and the coconut milk. Stir well and let it come to a boil. The gravy should be a bit thin so adjust the amount of water.
- When the curry starts to boil add the fish chunks very carefully . Cover and let it cook for just 3-4 minutes. Add the red bell peppers and cook for another 2-3 minutes. Taste for seasoning and adjust accordingly.
- Transfer to a serving dish. Add few sprigs of Thai basil leaves and green chilies for garnish. Serve hot with steamed rice. Enjoy!
- CUISINE: Thai
- COURSE: Main Course
Mmmm! I might have to try and make this dish. Ilove my Thai Curry’s and this one looks delish!
Thanks for sharing!
Thank You so much Carmine! I am a great fan of Thai curries too! 🙂 Please do try the recipe and let me know how it turned out! 🙂