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Thai fish curry with hot green curry paste

Thai fish curry with hot green curry paste

Serves: 4
Time to make: 30 mins


Make it dairy free: Use lite coconut cream instead of coconut-flavoured lite evaporated milk.

HFG tip

  • 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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