How to Make Green Fish Curry at Home
Green Fish Curry is lovely on a cold winters night when you want your food to really tasty. Add more chili if you like it hot – great if you have a cold or the flu! I particularly like fish curries, the fish absorbs all the delicious flavour… choose a nice firm white-fleshed fish that is as fresh as you can get!
Heat a non-stick frying pan over medium heat. Add the oil and heat until smoking.
Add the curry powder and stir fry for a few minutes until fragrant.
Add the coconut milk and simmer for a few minutes until the mixture reduces and thickens.
Add the stock, lemon juice, sugar and fish sauce.
Increase the heat and bring the liquid to the boil. Add the fish pieces, beans, zucchini, chili and coriander leaves.
Cook for five minutes or until the fish is cooked through.
Divide the rice amongst four plates and spoon the curry over the top.
Recipe Hints and Tips:
- Green Fish Curry is not suitable to freeze.
- Stores well in the fridge for up to two days.