Thai Green Fish Curry is a fragrant and flavorful dish that brings the essence of Thailand to your table. This curry features tender fish simmered in a luscious green curry sauce, infused with aromatic herbs and spices. Perfect for a quick weeknight dinner or an exotic weekend treat, this dish is both easy to make and incredibly satisfying.
Ingredients
- 1 lb (450g) white fish fillets (such as cod, snapper, or tilapia), cut into bite-sized pieces
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 1 cup fish stock or water
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 cup baby eggplants, halved
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 cup bamboo shoots, drained and sliced
- 1 tbsp vegetable oil
- 1 handful Thai basil leaves
- 1 handful fresh cilantro, chopped
- 2 kaffir lime leaves, finely sliced (optional)
- Juice of 1 lime
- Steamed jasmine rice, for serving
Steps to Make Thai Green Fish Curry
1. Prepare the Aromatics
Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and cook for 2-3 minutes until fragrant. This step helps to release the flavors of the curry paste.
2. Simmer the Sauce
Pour in the coconut milk and fish stock, stirring well to combine. Bring the mixture to a gentle simmer. Add the fish sauce and sugar, adjusting the seasoning to taste. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.
3. Cook the Vegetables
Add the baby eggplants, red bell pepper, green beans, and bamboo shoots to the pan. Stir to coat the vegetables in the sauce. Cook for 5-8 minutes, or until the vegetables are tender but still crisp.
4. Add the Fish
Gently place the fish pieces into the pan, ensuring they are submerged in the sauce. Simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Finish with Fresh Herbs
Remove the pan from the heat and stir in the Thai basil leaves, chopped cilantro, and kaffir lime leaves (if using). Squeeze the lime juice over the curry and give it a final stir. Serve the curry hot, accompanied by steamed jasmine rice.
Tips for Variation
- Protein Swap: Replace the fish with shrimp, chicken, or tofu for different protein options.
- Vegetarian Version: Omit the fish and add extra vegetables such as mushrooms, zucchini, or spinach for a hearty vegetarian curry.
- Spice Level: Adjust the heat by adding more or less green curry paste, or by including sliced Thai bird’s eye chilies.
- Creamier Curry: For a richer curry, add an extra half can of coconut milk or a splash of coconut cream.
- Nutty Twist: Stir in a tablespoon of peanut butter to add a nutty flavor to the curry.
- Fruit Addition: Add chunks of pineapple or mango for a sweet and tangy twist.
- Herb Variations: Experiment with different fresh herbs such as mint or dill for a unique flavor profile.
- Citrus Zest: Grate some lemon or lime zest into the curry for an extra burst of citrus aroma.
Nutritional Information (per serving)
- Calories: 350
- Protein: 30g
- Carbohydrates: 15g
- Fat: 20g
- Fiber: 5g
- Sugar: 8g
FAQs
1. Can I use store-bought green curry paste?
Yes, store-bought green curry paste is a convenient option and works well in this recipe. Just be sure to choose a high-quality brand for the best flavor.
2. How can I make this curry milder?
To make the curry milder, use less green curry paste and add more coconut milk to dilute the spice. You can also remove the seeds from any fresh chilies you use.
3. What type of fish is best for this curry?
White fish fillets such as cod, snapper, or tilapia work well in this curry. Choose a firm, flaky fish that can hold up to simmering in the sauce.
4. Can I make this curry ahead of time?
Yes, you can make the curry ahead of time and refrigerate it for up to 2 days. Reheat gently on the stove before serving, and add fresh herbs and lime juice just before serving to maintain their vibrant flavors.
5. Is this curry gluten-free?
This curry is naturally gluten-free, as long as the green curry paste and fish sauce you use are gluten-free. Always check the labels to ensure there are no hidden gluten-containing ingredients.
Authentic Thai Green Fish Curry: A Taste of Thailand
Ingredients
- 1 lb 450g white fish fillets (such as cod, snapper, or tilapia), cut into bite-sized pieces
- 2 tbsp green curry paste
- 1 can 14 oz coconut milk
- 1 cup fish stock or water
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 cup baby eggplants halved
- 1 red bell pepper sliced
- 1 cup green beans trimmed
- 1 cup bamboo shoots drained and sliced
- 1 tbsp vegetable oil
- 1 handful Thai basil leaves
- 1 handful fresh cilantro chopped
- 2 kaffir lime leaves finely sliced (optional)
- Juice of 1 lime
- Steamed jasmine rice for serving
Instructions
Prepare the Aromatics
- Heat the vegetable oil in a large pan or wok over medium heat. Add the green curry paste and cook for 2-3 minutes until fragrant. This step helps to release the flavors of the curry paste.
Simmer the Sauce
- Pour in the coconut milk and fish stock, stirring well to combine. Bring the mixture to a gentle simmer. Add the fish sauce and sugar, adjusting the seasoning to taste. Let the sauce simmer for 5-7 minutes, allowing the flavors to meld together.
Cook the Vegetables
- Add the baby eggplants, red bell pepper, green beans, and bamboo shoots to the pan. Stir to coat the vegetables in the sauce. Cook for 5-8 minutes, or until the vegetables are tender but still crisp.
Add the Fish
- Gently place the fish pieces into the pan, ensuring they are submerged in the sauce. Simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
Finish with Fresh Herbs
- Remove the pan from the heat and stir in the Thai basil leaves, chopped cilantro, and kaffir lime leaves (if using). Squeeze the lime juice over the curry and give it a final stir. Serve the curry hot, accompanied by steamed jasmine rice.