Thai Green Curry with Fish
For a vegetarian version replace the fish with lotus root and soaked bean curd sticks, and use vegan fish sauce or mushroom sauce instead of fish sauce.
Serves: people
Ingredients
- 300 g White fish fillets cut into chunks
- 25 g Green curry paste
- 400 ml Coconut milk
- 1 tbsp Sweet Thai basil
- 2 tsp Caster sugar optional
To garnish
- 1 Red chilli sliced diagonally
- 1 tbsp Fish sauce
Method
- Heat half of the coconut milk in a pan over a low heat for 1 minute.
- Add the green curry paste and cook gently, stirring continuously, until the oil begins to separate from the paste.
- Add the fish and coat well in the curry paste.
- Pour in the remaining coconut milk and simmer gently for a few minutes until the fish is cooked through.
- Season with fish sauce and sugar, if using.
- Finish with sweet Thai basil and sliced red chilli before serving.