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Thai Green Curry

Serves: 4


1-kilo firm white fish cut into chunks (I used mahi mahi, snapper, kingfish or hapuku would work well in this recipe)

1-2 Tbsp Green curry paste depending on how hot you like your curries

2 tsp canola oil1 Onion finely diced

200g Green beans cut into 3cm pieces

1 Zucchini, sliced

1 can coconut milk light½ cup fish stock

Juice from ½ a lime

1tsbp brown sugar

1 Tbsp fish sauce

Kefir lime leaves, finely sliced (optional)

½ cup Fresh Basil leaves

Brown or white rice to serve


1.  Heat oil in a wok or large frying pan on medium heat.  Add onion and sauté for 4-5 minutes until it goes clear but not brown.  Add Green curry paste and fry until fragrant 2-3 minutes.  Add the beans and zucchini, stir to coat in curry paste.  Add coconut milk and reduce the heat to simmer for 4-5 minutes.

2.  Add fish stock, lime juice, sugar and fish sauce.  Bring to the boil then reduce heat to a simmer.  Add the fish, kefir lime and ½ the basil. Cook for 5-10 minutes or until the fish is cook through.

3.  Serve with freshly cooked brown or white rice and garnish with remaining basil.  If you have fried shallots on hand these are also a nice crunchy addition to the meal. ENJOY!