SOUPS RECIPES FREEZER COOKING FISH

How to Make Green Fish Curry at Home

Summary

Servings 6
Time Needed Prep
Cook
Ingredients 13
Difficulty Easy

Rating (click to rate)

5.0 based on 2 ratings.

Ingredients

  • 2 Fish Fillets cut into nugget size pieces
  • 2 tbsp Peanut Oil
  • 2 tbsp Green Curry Paste
  • 1/4 cup Fish Stock
  • 1 tbsp Lemon Juice
  • 1 Zucchini chopped into small pieces
  • 1 tbsp Brown Sugar
  • 1 tbsp Fish Sauce
  • 3/4 cup Green Beans (topped and tailed)
  • 1 Chilli de-seeded and thinly sliced
  • 1/3 cup Coriander or Basil Leaves
  • 2 cups Coconut Milk
  • 2 cups Steamed Rice To Serve

Nutrition Information

Qty per
228g serve
Qty per
100g
Energy 159.95333333333kcalcal 70.114810503631kcalcal
Protein 16.17gg 7.0880453830933gg
Fat (total) 2.71gg 1.1879160784281gg
 - saturated 1.0733333333333gg 0.47049074692971gg
Carbohydrate 16.473333333333gg 7.2210101593995gg
 - sugars 2.3333333333333gg 1.0228059715863gg
Dietary Fibre 2.6666666666667gg 1.1689211103844gg
Sodium 620.54mgmg 272.01086468922mgmg

Nutritional information does not include the following ingredients: Peanut Oil, Fish stock, Lemon juice, Zucchini, Brown Sugar, Green Beans , Coriander

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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!

Method

  1. Heat a non-stick frying pan over medium heat.  Add the oil and heat until smoking.

  2. Add the curry powder and stir fry for a few minutes until fragrant.

  3. Add the coconut milk and simmer for a few minutes until the mixture reduces and thickens.

  4. Add the stock, lemon juice, sugar and fish sauce.

  5. Increase the heat and bring the liquid to the boil. Add the fish pieces, beans, zucchini, chili and coriander leaves.

  6. Cook for five minutes or until the fish is cooked through.

  7. 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.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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