Hayden Quinn

Seafood · SHARING

10 July 2017

Green Thai Fish Curry

First published in delicious.

Fish and prawns in a fragrant green curry with creamy coconut milk. Fresh, aromatic and on the table in no time.

Serves
4
Prep
20 mins
Cook
15 mins
Total
35 mins
Difficulty
Easy
Jump to recipe
Green Thai Fish Curry, recipe by Hayden Quinn

Ingredients

Curry paste

Method

  1. For the curry paste, place all ingredients in a food processor and whiz to a smooth paste. Alternatively use ¼ cup (75g) good quality curry paste for this recipe.
  2. Heat oil in a saucepan over medium heat. Add the curry paste and cook for 2–3 minutes until fragrant. Add the eggplant and cook for 2–3 minutes, then add the coconut milk and 1½ cups (375ml) water.
  3. Bring to a simmer and cook for 8–10 minutes, then add the fish and prawns and cook for a further 5–6 minutes. Remove from the heat.
  4. Serve the curry with Thai basil and steamed rice.

Notes

You’ll find kaffir lime at Asian grocers and greengrocers.

You’ll find Thai basil at Asian grocers.

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