Creamy, fresh, full of flavour and ready quicker than you can order a takeaway!
Traditional ingredients in Thai green curry paste include, fresh green chilies, shallots, galangal, garlic, lemongrass, kaffir lime leaves, and Thai sweet basil. That is why it packs such a flavour punch.
Whilst on a cooking course in Thailand, the Thai teacher told me, that unless it is a really special occasion she will buy good shop bought Thai green curry paste, instead of making her own.
Well if this what a Thai teacher is recommending then I am going to follow her lead!
4 White fish fillets (see Chef Notes)
2 tbsp Thai Green Curry paste
Lemon grass stalk
2 Lime leaves
1 Can coconut milk
Fish Sauce to season
Fresh Coriander leaves
To Serve: I would suggest green beans + rice.
Step 1: Fry
In a large frying pan or wok add the curry paste, the bruised lemon grass & scrunch in the lime leaves to that all the flavour can be released. Bring to a sizzle, keep stirring and when everything smells beautiful & fragrant add the coconut milk, stir to combine with the paste, then add the fine beans. & allow to cook for 1-2 mins..
Step 2: Simmer
Add the fish and reduce the heat to a gentle simmer, cook for 3-5 mins, until the fish is cooked through. Season with the fish sauce & a squeeze of the lime juice.
Step 3: Serve
Serve with a portion of rice and scatter over the coriander leaves.
Your local fish monger might have a "fish pie" selection + that will be the best value fish. Otherwise pollock is a good alternative to the pricer cod or haddock fillets.