This wonderfully simple recipe always impresses guests with its heady aromas of coconut and coriander. Delicious served with steamed white rice — and equally good made with prawns or chicken instead of fish.
Ingredients (serves 4)
- 900 g white fish (such as pollock, cod or haddock), cut into pieces
- 400 g coconut milk (or 40 cl coconut cream dissolved in warm water)
- 6 tbsp green curry paste (available in most supermarkets in the Asian aisle)
- 1 tsp fish sauce (nuoc-mâm)
- Fresh coriander (cilantro)
- Fresh basil
- Steamed white rice to serve
Make Your Own Green Curry Paste
If you can’t find green curry paste, here’s how to make it:
- 6 small green chillies, deseeded
- 2 lemongrass stalks, roughly chopped
- 2 tbsp roughly chopped fresh coriander
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tbsp coriander seeds
- A small piece of fresh ginger (use sparingly — it can overpower other flavours)
- 2 shallots, finely chopped
- 3 garlic cloves
- Zest and juice of 1 lime
Blend all the paste ingredients together until smooth. Store in an airtight jar in the fridge for up to 1 week.
Instructions
- Pour the coconut milk into a large frying pan and heat gently.
- Add the green curry paste and stir well to combine. Cook for 2 minutes until fragrant.
- Add the fish pieces and fish sauce. Cook over medium heat for 8–10 minutes, gently turning the fish so it cooks evenly without breaking apart.
- Taste and adjust seasoning — add a little more fish sauce if needed.
- Scatter generously with fresh coriander and basil leaves.
- Serve immediately over steamed white rice.
อร่อยมาก! 🇹🇭 (Aroi mak — Delicious in Thai!)