Green Thai Fish Curry

Green Thai Fish Curry

Little packets of fish pie mix in the supermarket , you know the one pink white and yellow fish are expensive at full price for fishy offcuts.

Half price or less they look more enticing with a limited shelf life they can often be found reduced great in a fish pie or pasta dish – this is a Thai green curry packed with seasonal green to make the fish go further cheap I used kohlrabi including the leaves but purple sprouting broccoli or spring greens would be fine . Later in the year green beans , peas or mange tout work well.

Green Thai Fish Curry

Feeds 4

• 400g mixed fish chunks or if you are buying fish any seasonal white fish works well Bream or Bass
• Seasonal Greens – Purple Sprouting Broccoli, Kohlrabi , Spring Greens
• Small bunch of coriander roots and stems
• 1 white onion
• 2 thai red chillis
• 1 large thumb of ginger ( or galangal for super-authenticity
• 2 cloves of garlic peeled
• 2 tbsp of soy sauce
• 1 tbsp of fish sauce
• 150ml of coconut milk , if you are opening a can you can freeze the remaining milk
• 1 lime
• To serve Rice noodles stick or vermicelli to preference
• Leave rice noodles to soak in boiling water

Remove the muddy foot of the roots , then food process or finely chopped together the coriander stems ( reserve the top half of the stems with the leaves for garnish) , garlic , chilli , onions & ginger to form a paste

Fry the paste for a few minutes, add the seasonal greens, and beansprouts and stir in the fish chinks

Pour over the coconut milk and fish sauce, bring to a simmer this should take no more than a minutes, taste and add a dash of lime juice to balance the heat and creaminess

The fish should be just cooked but not mealy

Pour the the curry over cooked rice noodles in bowls , top with fresh coriander leaves

This entry was posted in Uncategorized. Bookmark the permalink.