Thai green fish and vegetable curry
4 serves
20 m
15 m
Ingredients
- 1 tablespoon olive oil
- 1 brown onion chopped
- 1 medium zucchini, halved lengthways, sliced
- 1 medium carrot, halved lengthways, sliced
- 1 medium green capsicum, halved, seeded, thinly sliced lengthways
- 1 bunch asparagus, trimmed, halved
- 1 cup snow peas trimmed
- ¾ cup reduced fat coconut milk
- ½ cup salt reduced fish stock
- 500 g white fish, cut into 4 cm pieces
- 1 lime cut into wedges to serve
- 2 tablespoons coriander, to serve
Green curry paste
- 2 stalks lemongrass, outer leaves discarded
- 4 spring onions trimmed
- 2 fresh green chilli, halved, deseeded
- 4 cloves garlic peeled
- 1 tablespoon fresh ginger
- 1 bunch fresh coriander
- 1 tablespoon reduced salt soy sauce
- ½ tablespoon fish sauce
Method
Step 1
To make Green Curry paste, place lemongrass, spring onion, chilli, garlic, ginger, coriander, soy sauce and fish sauce in a food processor or blender and blitz until a smooth paste forms. Set aside.
Step 2
Heat oil in a large pan or wok over high heat. Cook onion, stirring for 2 minutes or until softened.
Step 3
Add green curry paste, and cook for further 2 minutes or until fragrant.
Step 4
Add zucchini, carrot, capsicum, asparagus, and snow peas and stir-fry for 30 seconds.
Step 5
Add coconut milk and fish stock and bring to the boil and cook for 5 minutes. Add fish and simmer, for 3-5 minutes or until fish is cooked through and vegetables are tender.
Step 6
Allow to cool. Freeze in an airtight container.
Step 7
Once reheated, garnish with a lime wedge and fresh coriander before serving.
Tips
- Chicken or tofu is also a great alternative to fish.
- Use Heart Foundation Homemade Fish Stock.
- Make the Green Curry Paste ahead of time and freeze for later use.
