Ingredients for Green Curried Fish
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Fresh Ginger
- 4 tablespoons green curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup water
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 pound firm white fish fillets (cod, snapper, or tilapia), cut into 1-inch pieces
- Green Chili
- Vegetables
- 2 spring onions, chopped
- 1/2 cup fresh coriander, chopped
- Basil Leaves
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How to Make Green Curried Fish
- Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium heat. Add 1 medium onion (chopped), 1 tablespoon grated ginger, and 2 cloves garlic (minced). Sauté for 5 minutes, or until softened.
- Add 4 tablespoons of green curry paste and cook for another 2 minutes, stirring constantly, until fragrant.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk, 1/2 cup of water, 2 tablespoons of lime juice, and 1 tablespoon of fish sauce. Bring to a boil.
- Reduce heat to low, simmer, and gently add 1 pound of firm white fish fillets (such as cod, snapper, or tilapia), cut into 1-inch pieces. Add any longer-cooking vegetables (e.g., 1 cup broccoli florets, 1/2 cup sliced bell peppers) at this stage. Simmer for 5 minutes.
- Stir in 1/2 cup of fresh coriander (chopped).
- Add remaining softer vegetables (e.g., 1/2 cup snow peas, 1/4 cup bean sprouts) and cook for 2-3 minutes, or until vegetables are tender-crisp and fish is cooked through. Be careful not to overcook the fish.
- Gently stir in 1/4 cup of fresh basil leaves (chopped).
- Serve immediately over steamed rice. Garnish with 2 chopped spring onions.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
10g
Fat
100g
Carbs
3g
