Thai fish curry with hot green curry paste
- Green curry paste
- 5 long green chillies, roughly chopped (for a milder curry, scrape out the seeds)
- 2 stalks fresh lemongrass (crush the stalks with the blade of a knife then take off the outer layer, roughly chop remaining parts)
- 1 large handful fresh coriandercilantroX leaves
- 1 heaped teaspoon grated fresh ginger
- ½ onion, roughly chopped
- 3 fat cloves garlic
- zest and juice of 1 lime
- 1 teaspoon black peppercorns
- 1 teaspoon coriandercilantroX seeds
- 1 teaspoon cumin seeds
- 500g firm-fleshed white fish, cut in biggish chunks (I usually use cod because of budget constraints)
- 1 tablespoon curry paste
- 400g can coconut flavoured lite evaporated milk
- 1 tablespoon gluten-free cornflourcornstarchX or arrowroot
- splash of water
1 To make green curry paste, place the chillies, lemongrass, coriander leaves, ginger, onion, garlic, lime zest and lime juice into a food processor, process to a coarse paste.
2 Crush the peppercorns, coriander seeds and cumin seeds in a mortar and pestle (if you don't have one, use the end of a rolling pin or a knife handle and a sturdy old mug to crush the spices). Add to the processor and process to a paste. Set aside.
3 Place the evaporated milk or coconut cream into a medium saucepan with 1 tablespoon of curry paste, heat gently and taste. Add more curry paste if desired.
4 When the sauce is to your taste, add the pieces of fish and cook for around 12 minutes. Stir gently from time to time. (Evaporated milk products have a tendency to stick to the bottom of the pan so be especially careful if using those products.)
5 Dissolve the cornflour in a little bit of water and stir into the curry to thicken it slightly. The flavour is in the sauce so I prefer to keep it quite liquid and I serve separate bowls of steamed vegetables and rice that can then be dunked into the curry. You can thicken it more if you prefer and serve it over the rice instead.
Nutrition Info (per serve)
Total fat 2.9g
–Saturated fat 1.3g
Dietary fibre 1.4g
Make it dairy free: Use lite coconut cream instead of coconut-flavoured lite evaporated milk.
- The nutrition information uses coconut flavoured lite evaporated milk, which is higher in energy, carbohydrate, protein and calcium and lower in fat than lite coconut cream. If you can’t find coconut-flavoured evaporated milk, use 3 capfuls (about 15 ml) of coconut essence to 1 can of lite evaporated milk.
- This curry paste recipe will yield enough for several batches – just freeze the remainder.
- Surplus lemongrass stalks can be frozen for future use.
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