Name: Thai green fish curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 2 garlic cloves, crushed; 2 ginger, peeled, grated; 1 stalk lemongrass, stem finely chopped; 2 small green chillies, finely chopped; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon shrimp paste; 400 millilitre can coconut milk; 1/2 cup fish stock; 2 tablespoon fish sauce; 1 tablespoon brown sugar; 350 gram firm white boneless fish, sliced; 1 red capsicum, seeded, sliced; 125 gram green beans, trimmed; 1 lime, juiced; rice noodles, thai basil leaves, to serve

Thai green fish curry

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Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

2 tablespoon vegetable oil

2 garlic cloves, crushed

2 ginger, peeled, grated

1 stalk lemongrass, stem finely chopped

2 small green chillies, finely chopped

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon shrimp paste

400 millilitre can coconut milk

1/2 cup fish stock

2 tablespoon fish sauce

1 tablespoon brown sugar

350 gram firm white boneless fish, sliced

1 red capsicum, seeded, sliced

125 gram green beans, trimmed

1 lime, juiced

rice noodles, thai basil leaves, to serve

Method

1.Heat oil in a frying pan on medium. Saute garlic, ginger, lemongrass and chilli 1-2 minutes, until tender. Stir in spices and shrimp paste. Cook, stirring, 1-2 minutes, until fragrant.

2.Stir coconut milk, stock, fish sauce and sugar through. Bring to a simmer. Add fish, capsicum and beans. Remove from heat and cover. Set aside 8-10 minutes, until fish is just cooked through.

3.Stir in lime juice. Serve with rice noodles, sprinkled with thai basil leaves.

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