Description
A simple yet vibrant Thai green curry that combines perfectly cooked fish with fresh vegetables and aromatic coconut milk.
Ingredients
- 2 tbsp Thai green curry paste
- 1 can (400g) coconut milk
- 200g sugar snap peas
- 1-2 tbsp fish sauce
- 400g boneless fish fillets
- 1/4 cup chopped coriander leaves
- 1 red chili, sliced
- Jasmine rice
Instructions
- Scoop the thick coconut cream from the can into a frying pan over medium heat.
- Add the Thai green curry paste and stir until it sizzles.
- Add the sugar snap peas and remaining coconut milk, then simmer briefly.
- Gently place the fish fillets into the pan and cook until opaque (about 5-7 minutes).
- Stir in the fish sauce.
- Serve hot over jasmine rice, garnished with chopped coriander and sliced red chili.
Notes
For a creamier curry, do not shake the can of coconut milk. Adjust consistency with water or coconut milk if too thick.