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Thai Green Fish Curry Recipe

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4.2 from 14 reviews

A vibrant and flavorful Thai Green Fish Curry made with tender white fish, baby potatoes, green beans, and a rich coconut milk curry infused with fresh herbs and spices. This easy-to-make stovetop dish combines creamy coconut milk with aromatic green curry paste and fresh coriander, offering a perfect balance of heat and zest in just 40 minutes.

Ingredients

Vegetables

  • 200 g baby potatoes (halved or quartered depending on size)
  • 200 g fine green beans (trimmed and halved)

Curry Base

  • 1 tbsp olive oil
  • 3 tbsp green Thai curry paste
  • 1 tsp granulated sugar
  • 15 g fresh coriander (washed, stalks finely chopped and leaves picked)
  • 1 tsp chilli flakes (red pepper flakes)
  • 200 ml stock (fish stock works best)
  • 400 ml tin coconut milk (rich and creamy)

Fish and Garnish

  • 500 g white fish (like cod or basa, thawed if frozen, cut into bite-sized pieces)
  • Juice of 1 lime
  • A handful of Thai basil leaves (regular basil will work too)

Instructions

  1. Parboil Potatoes: Cook new baby potatoes in a pan of boiling water for 5 minutes to start softening them.
  2. Add Green Beans: Add the trimmed and halved green beans to the boiling potatoes and cook for an additional 3 minutes. Drain both vegetables and set aside.
  3. Sauté Curry Paste: Heat olive oil in a large pan over medium heat. Add the Thai green curry paste, granulated sugar, and finely chopped coriander stalks. Cook and stir for 1 minute to release the flavors.
  4. Add Liquids: Pour in the fish stock and creamy coconut milk. Bring the mixture to a gentle simmer and cook over low heat for 5 minutes to meld the flavors.
  5. Cook Vegetables: Add the parboiled potatoes and green beans into the curry sauce. Cook for 5 more minutes until the potatoes are tender.
  6. Cook Fish: Add the white fish chunks to the pan, bring to a gentle simmer, and cook for approximately 3 minutes, or until the fish is opaque and cooked through.
  7. Finish and Garnish: Remove the curry from heat. Stir in the lime juice, remaining coriander leaves, and Thai basil leaves for fresh aroma and flavor.
  8. Serve: Serve the Thai green fish curry immediately over a bed of white rice for a complete meal.

Notes

  • Parboiling the potatoes and green beans helps ensure they cook evenly in the curry without becoming mushy.
  • If fish stock is unavailable, vegetable or chicken stock can be used but will slightly alter the flavor.
  • The recipe can be adjusted for heat by increasing or decreasing the amount of green curry paste and chili flakes.
  • Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
  • For a gluten-free version, verify that the green curry paste contains no gluten.

Find it online: https://marthatasty.com/thai-green-fish-curry-recipe/