Description
Savor a delicious fish Thai green curry featuring vibrant flavors and fresh ingredients that bring everyone together around the table.
Ingredients
- 2 tbsp Thai green curry paste
- 1 can (400g) coconut milk (don’t shake)
- 200g sugar snap peas, trimmed
- 1–2 tbsp fish sauce
- 400g boneless fish fillets, cut into pieces
- 1/4 cup chopped coriander leaves
- 1 red chili, sliced
- Jasmine rice, rinsed
Instructions
- Scoop thick coconut cream from the can into a pan. Heat it over medium-high heat until it begins to sizzle.
- Add the curry paste and stir it into the cream, allowing the flavors to meld together for about one minute.
- Toss in the sugar snap peas and the remaining coconut milk. Stir to combine, and let it all simmer briefly, about 5-7 minutes.
- Add the fish fillets, gently submerging them in the bubbling sauce.
- Cook the fish gently, ensuring it becomes opaque and flakes easily, which usually takes around 10 minutes.
- Add 1–2 tablespoons of fish sauce, adjusting for taste.
- Serve the curry over jasmine rice and finish with a sprinkle of chopped coriander and sliced red chili. Enjoy!
Notes
Use fresh ingredients for the best flavor. Adjust curry paste for desired spiciness.
