Thai green fish curry
serves 2
Pieces of fish cooked to melting
tenderness with a selection of green vegetables in a spicy coconut
sauce accented with fresh lime and aromatic cilantro.
1 tablespoon peanut or canola oil
1 tablespoon Thai green curry paste
2 garlic cloves — finely chopped
1 teaspoon finely grated lime zest
1½ cups coconut milk
½ cup water
3 tablespoons fish sauce
1 tablespoon brown sugar
1 teaspoon salt
12 green beans — halved
1 zucchini — thinly sliced into rounds
12 oz (340g) uncooked firm white fish fillets (such as cod or
snapper) — cut into bite-sized pieces
¼ cup frozen green peas — defrosted
2 tablespoons chopped cilantro (fresh coriander)
1 tablespoon lime juice
HEAT the oil in a large saucepan over a
medium heat and cook the curry paste, garlic and lime zest for a
minute, stirring regularly. ADD the coconut milk, water, fish sauce,
sugar and salt, bring to the boil, reduce the heat to medium and
simmer for 5 minutes, uncovered. ADD the green beans and zucchini,
return to a simmer and cook, uncovered, for a further 5 minutes. ADD
the fish and peas, bring back to a simmer and cook, uncovered, for 6
minutes more, until the fish is just cooked. STIR in the cilantro
and lime juice. SERVE with rice (jasmine is ideal).
Variations: Instead of fish, you can use chicken or any
selection of seafood (shrimp, scallops, mussels) or cubed firm tofu.
Use lemon zest and juice in place of lime. Replace the cilantro with
basil.
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