Green Thai Fish Curry: Packed with flavour and the right amount of heat
This deliciously fragrant Green Thai Fish Curry packs a flavour punch as a warming midweek dinner with a steaming bowl of jasmine rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thelondoneconomic.com.
Ingredients
- 300 grams Jasmine rice
- 450 grams frozen white fish (cubed, if thick it will take longer to cook)
- 2 tbsp olive oil or sesame oil
- 1 tbsp chillies (chopped)
- 3 tbsp Thai green curry paste
- small peas in the pod (to taste)
- 400 ml full-fat coconut milk (tin)
- 1 tbsp oyster sauce
- baby green beans (to taste)
- 3 spring onions (chopped)
- 4 tbsp coriander (chopped, you can use the stem, it is optional)
- small baby corn (halved, to taste)
- basil leaves (to taste)
- lime juice
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