This is an incredibly simple dish to prepare. It can be made in minutes with fresh or frozen fish, the only caveat being to choose fish steaks instead of fish fillets if possible as they hold together better when cooking. Also, if using frozen fish allow it to defrost first. You can also choose the level of spice you desire as our Green curry pastes comes with three different spice levels! I'm using the Bangkok Green curry paste which is a medium heat here but you can also check out the Mild Green and the Southern Green if you’re a spice wimp or a spice daredevil😊
I also encourage you to get creative with your favorite vegetables, like pak choi or sweet tomatoes. If you choose heartier veggies like baby corn, just give them a quick parboil first so everything cooks beautifully. Unless you wish to add extra heat to the dish make sure to use mild chillies, medium sized chillies are usually quite mild. You can also use green and red peppers if you prefer.
Ingredients. My Thai Curry Green Curry paste of choice. Cod or similar fish steaks, 400-700g for 2 to 3 servings. 1 can Coconut Milk 400g Shallots, sugar snap peas fresh chillies or peppers or veggies of own choice.
Place a little oil in the pan and add the shallots and cook over a medium heat turning occasionally until they have taken on some colour. Add the chillies and cook for a few minutes more.
Add the thicker part of the coconut milk along with the curry paste. This is made easier if you leave the can of coconut milk in the fridge upright for a few hours as the thicker part will rise to the top. As always with Thai curry the choice of milk is so important and not all coconut milks are created equally so you would do well to check out this link! Stir and heat through.
Add the remainder of the coconut milk and heat until the mixture is bubbling.
Add the fish chunks and cook for 5 minutes.
Now add the Sugar snap peas and spinach and heat for a few minutes more.
After plating the dish, add some sprigs of coriander and some finely shredded Kaffir lime leaves if using. Enjoy!
Dinner doesn't get much easier than this. Ready in just a matter of minutes, this vibrant dish works beautifully with whatever you have on hand—fresh or frozen
Opt for fish steaks instead of fillets if you can. They are much sturdier and will hold together perfectly while cooking.
Choose your spice level, our Green curry paste have 3 different spice levels!
Place a little oil in the pan and add the prepared chillies and shallots and cook over a medium heat turning occasionally until the shallots have taken on some colour.
Add the thicker part of the coconut milk along with the curry paste. Heat through. Refer to recipe above for full info.
Add the remainder of the coconut milk and heat until the mixture is bubbling.
Add the fish chunks and cook for 5 minutes. Now add the Sugar snap peas and spinach and heat for a few minutes more.
After plating the dish, add some sprigs of coriander and some finely shredded Kaffir lime leaves if using.
So, even if you think you may never make Thailand’s favourite dessert you should still watch the video just to listen to the foot tapping Issan music to perk up your day!
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Really nice rich flavours and very authentic taste. really worth following the website guidance on good quality coconut milk for the best results. My only criticism is that the pouches are suitable for about 1 meal for 2 people, so could be bigger.
Purchased 3 different pastes. Made the massaman curry....fantastic.
Looking forward to making Penang curry. Lived in Thailand for 16 years and the pastes are as near as original to can find..
Really nice rich flavours and very authentic taste. really worth following the website guidance on good quality coconut milk for the best results. My only criticism is that the pouches are suitable for about 1 meal for 2 people, so could be bigger.
Purchased 3 different pastes. Made the massaman curry....fantastic.
Looking forward to making Penang curry. Lived in Thailand for 16 years and the pastes are as near as original to can find..
