Name: Green fish curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 1 large red onion, halved, cut into wedges; 1/3 cup bought green curry paste; 270 millilitre can coconut cream; 400 millilitre can coconut milk; 3 medium tomatoes, coarsely chopped; 700 gram firm white boneless fish fillets, cut into 2 cm pieces; 1/2 cup coarsely chopped coriander; cooked jasmine rice, to serve

Green fish curry

Serves 4

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

2 tablespoon vegetable oil

1 large red onion, halved, cut into wedges

1/3 cup bought green curry paste

270 millilitre can coconut cream

400 millilitre can coconut milk

3 medium tomatoes, coarsely chopped

700 gram firm white boneless fish fillets, cut into 2 cm pieces

1/2 cup coarsely chopped coriander

cooked jasmine rice, to serve

Method

1.Heat oil in a large frying pan over moderate heat. Add onion; cook and stir paste; cook and stir for 2-3 minutes or until softened. Add curry paste; cook and stir for 1 minute or until fragrant. Stir in coconut cream and milk; bring to the boil.

2.Add tomato and fish to pan. Reduce heat to low. Simmer, covered, for 8-10 minutes or until fish is just cooked. Remove from heat. Stir in half the coriander. Season.

3.Sprinkle curry with remaining coriander. Serve with rice.

Try to buy fish on clay of cooking; store in coldest part of fridge. Don’t over cook; it will break up.
Note

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Ingredients

Method

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