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Thai fish green curry

by Christina Julia

Thai fish green curry

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 tablespoons vegetable oil
  • 1 garlic clove, chopped
  • 1 small aubergine, diced
  • 125ml/4fl oz coconut cream
  • 2 tablespoons Thai fish sauce
  • 1 teaspoon granulated sugar
  • 225g/8oz cod fillet, cut into pieces
  • 125ml/4fl oz fish stock
  • 2 kaffir lime leaves, finely shredded
  • 15 fresh Thai basil leaves
  • For the curry paste
  • 5 fresh green chillies, seeded and chopped
  • 2 teaspoons chopped lemon grass
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon grated fresh root ginger
  • 2 fresh coriander roots, chopped
  • 1⁄2 teaspoon ground coriander
  • 1⁄4 teaspoon ground cumin
  • 1 kaffir lime leaf, finely chopped
  • 1⁄2 teaspoon salt


  • To make the curry paste, put all the ingredients in a blender or food
    processor, and purée to a smooth paste, adding a little water if needed.
  • Heat the vegetable oil in a large frying pan or preheated wok over a
    medium heat until almost smoking. Add the garlic and fry until golden.
    Add the curry paste and stir-fry for a few seconds before adding the
    aubergine. Stir-fry for 4–5 minutes until softened.
  • Add the coconut cream, bring to the boil and stir until the cream thickens
    and curdles slightly. Add the fish sauce and sugar to the frying pan, and
    stir well.
  • Add the cod and stock. Simmer for 3–4 minutes, stirring occasionally,
    until the fish is just tender. Add the lime leaves and basil, then cook for a
    further minute.
  • Transfer to a warmed large serving dish, and serve immediately

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