Green Curry Fish
We ate this green curry last night. I'm putting this on here so Tomoko who's living with us can have a copy of the recipe.
We ate this green curry last night. I'm putting this on here so Tomoko who's living with us can have a copy of the recipe.
- 2 tablespoons oil
- 1 cup water
- 1 clove garlic
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 teaspoons grated fresh ginger
- 1 can coconut milk (i use light)
- 1 green chili sliced
- 1 large onion sliced into wedges
- 1 packet green curry paste
- 600 g fish a white firm,strong flavoured fish is best,cut into about 2 1/2
- 400 g assorted green vegetables (we used capsicum snow peas, bok choy, green beans. you could also use zucchini, a
- 3 spring onions finely sliced
- 1/2 cup chopped fresh coriander (cilantro)
- 1/2 cup basil leaves (packed)
- Carbohydrate 6.46563125046886 g
- Cholesterol 90 mg
- Fat 35.8882219297808 g
- Fiber 1.16012500619233 g
- Protein 29.8196562504688 g
- Saturated Fat 4.88025250709315 g
- Serving Size 1 1 -6 serving(s) (407g)
- Sodium 430.775625706855 mg
- Sugar 5.30550624427653 g
- Trans Fat 2.53831969012952 g
- Calories 468 calories
Step-by-step
- Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
- Add the green curry paste, and fry for another 2 minutes.
- Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
- Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
- Also add about half the fresh coriander.
- Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
- Stir through the fresh herbs gently.
- Serve in deep bowls over steamed rice, scattered with the fresh spring onions.
My Go-To Green Curry Fish Recipe: A Weeknight Winner
As a busy working mom, finding time to cook delicious and healthy meals can feel like a constant uphill battle. But, let me tell you, this Green Curry Fish recipe is my secret weapon for a quick, flavorful, and satisfying dinner that even my picky eaters adore. It's a dish that's both elegant enough for a dinner party and simple enough for a weeknight meal after a long day at the office.
The beauty of this recipe lies in its adaptability. I often change up the vegetables based on what's fresh at the market or what we have on hand. Sometimes it's a vibrant mix of snow peas, bok choy, and bell peppers; other times, it's a simpler combination of green beans and zucchini. The key is to use a variety of textures and colors to make the dish visually appealing, as well as delicious. The firm, white fish holds up beautifully in the creamy, fragrant sauce, and the fresh herbs add a bright, herbaceous finish. The entire cooking process is surprisingly fast, and the result is a dish that's bursting with flavor and feels far more luxurious than its simple preparation suggests.
I’ve always loved the vibrant colors and aromatic spices of Thai cuisine. This Green Curry Fish embodies that essence without being overly complicated. The creamy coconut milk base provides a comforting warmth, while the punchy green curry paste delivers a delicious kick. The balance of sweet, savory, and spicy is what makes this dish so addictive. It's the perfect antidote to a long, stressful day – a culinary hug in a bowl.
The ingredients are readily available at most grocery stores, making it easy to whip up even on a busy weeknight. I often pre-chop the vegetables on the weekend to save time during the week. This little prep step makes the cooking process even faster and less stressful. The fragrant aromas alone are enough to bring everyone to the table, and the satisfied sighs once the first bites are taken are always worth the effort.
This recipe is more than just a meal; it's a little piece of culinary escapism. It transports me, even if just for a few moments, to a bustling Thai market, surrounded by the vibrant colors and exotic smells of fresh herbs and spices. The simple act of cooking and sharing this dish with my family brings us together, creating a cherished memory that we’ll relive every time we make it. And that, to me, is the true magic of cooking.
Beyond the taste and ease of preparation, this Green Curry Fish is remarkably versatile. You can easily adjust the spice level to suit your preference by using more or less green curry paste. For those who prefer a milder curry, simply start with a smaller amount and add more to taste. I also sometimes add a squeeze of lime juice at the end to brighten up the flavors. Feel free to experiment with different vegetables and proteins as well. Chicken, tofu, or shrimp would all be delicious substitutes for the fish.
This recipe has become a staple in our household, a go-to meal that's both satisfying and surprisingly simple. It's a dish that I'm always happy to make, and one that my family always eagerly anticipates. Give it a try, and I'm confident that it will become a favorite in your kitchen as well. It's a testament to the fact that even a busy life can still include moments of delicious, homemade joy.
