Thai green fish curry

Thai green fish curry


14 people made this

This Thai green curry is wonderfully fragrant and is prepared with a homemade curry paste. Serve it with rice and a side dish of Chinese cabbage or broccoli florets stir-fried with garlic and a little salt-reduced soy sauce.

Ariana Klepac

Serves: 4 

  • 2 tablespoons sunflower oil
  • 600 ml fish stock (reduced-salt if possible)
  • 2 tablespoons fish sauce (optional)
  • 2 tablespoons sugar
  • 300 g new potatoes, halved
  • 1 red capsicum, seeded and cut into strips
  • 500 g white fish fillets, sliced across into medallions
  • 110 g small snow or sugarsnap peas
  • 1/3 cup reduced-fat coconut milk
  • juice of 1 lime
  • 1 tablespoon chopped fresh coriander to garnish
  • Green curry paste
  • 2 tablespoons finely grated fresh galangal
  • 2 teaspoons finely chopped lemongrass
  • 4 lime leaves, shredded
  • 6 tablespoons finely chopped fresh coriander
  • 6 shallots, very finely chopped
  • 4 garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 small red chilli, seeded and finely chopped
  • finely grated rind of 1 lime

Preparation:25min  ›  Cook:20min  ›  Ready in:45min 

  1. Mix together all the ingredients for the green curry paste and stir in 6 tablespoons water. (If you have a food processor, you can save chopping time by using the machine to blend all of the paste ingredients with the water until smooth.)
  2. Heat the oil in a nonstick pan. Add the curry paste and fry for 5 minutes, stirring frequently, until the water has evaporated and the shallots have softened and are starting to colour.
  3. Pour the fish stock and fish sauce, if using, into the pan and stir in the sugar, potatoes and red capsicum. Bring to the boil, then cover and cook for about 10 minutes or until the potatoes are almost tender.
  4. Add the fish, snow or sugarsnap peas and coconut milk, then cover again and cook gently for 5 minutes or until the fish flakes easily. Remove from the heat, stir in the lime juice and scatter over the coriander to garnish. Serve hot.


To make a speedy Thai prawn curry, fry the shallots and garlic in the sunflower oil until softened, then pour in the fish stock, fish sauce, if using, and sugar. Add 2–3 tablespoons ready-made green curry paste from a jar (compare brands to find the one with the lowest fat) and stir well. Simmer for 10 minutes. Add the snow or sugarsnap peas and cook for 3 minutes, then add 200 g peeled raw prawns. Cook for 1–2 minutes or until the prawns turn pink. Add the lime juice and 4 tablespoons chopped fresh basil and serve.


Shallots tend to be milder and more subtle in flavour than onions. Like onions, they contain some vitamin C and B vitamins.


Galangal is a rhizome, similar to ginger, with a hot peppery flavour. It is usually available at the supermarket.

Recently Viewed

Reviews (1)


- 11 Dec 2012

Write a review

Click on stars to rate