Every winter we look for tasty recipes that can help take care of our bodies and boost our immune systems. This winter certainly is no different, in fact it may actually seem more pertinent to take care of ourselves and keep those flu symptoms at bay. This thai fish green curry is sure to do just that!


A meal that is prepared, cooked and ready to serve in under 30 minutes. The Thai Fish Green Curry is made from frozen fish which is cost effective for any budget and also cuts the preparation time in half.


Serving this dish with rice compliments the flavours of the curry and helps to balance it all out. The rice will also help to absorb the sauce of the meal making sure that you don't leave any behind in the bowl.

Keep the winter ailments at bay with this Thai Fish Green Curry

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Thai Green Fish Curry
5 [small]from[/small] 1 [small]vote[/small] Recipe by Irene Muller
Course: DinnerCuisine: GlobalDifficulty: Easy

Servings
6servingsPrep time
5minutesCooking time
20minutesTotal time
25minutes

Ingredients

300 g Jasmine rice
450 g white fish (cut in cubes – if thick it will take longer to cook)
2 tablespoons olive oil or sesame oil.
1 tablespoon chopped chillies
3 tablespoons Thai green curry paste
Few small peas in the pod
400 ml tin reduced-fat coconut milk
1 tablespoon oyster sauce
Few baby beans
3 spring onions
4 tablespoons chopped coriander (you can use the stem, it is optional)
Small baby corn (halved)
Few leaves basil
Lime juice

Method
In a large saucepan add boiling water and bring to the boil again on high heat. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 20 minutes.

Keep the winter ailments at bay with this Thai Fish Green Curry

Heat the oil in a large frying pan over medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour.Add the chillies, corn, peas and beans, stir-fry for 2–3 minutes until just beginning to wilt.Add coconut milk, oyster sauce and bring to the boil.Add the frozen fish fillets, reduce the heat, cover, and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly.Stir the lime juice and half of the coriander into the curry. Add basil leaves before serving. Garnish with coriander leaves.Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well.


Notes

  • *Serve alongside the curry. 

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