Thai fish curry.

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1 onion, peeled and finely sliced.

2 tablespoons cooking oil.

2 tablespoons Thai green curry paste.

2 carrots, peeled and sliced.

1 pack French beans, halved.

1 broccoli stalk, sliced.

1 red pepper, de-seeded and sliced.

1 courgette, sliced.

1 small aubergine, sliced.

1 pack sugar snap peas, halved.

6-8 mushrooms, sliced.

3 Kafir lime leaves, stalks removed and torn small (optional).

2 sticks lemon grass, sliced (optional).

1 handful Thai dried shrimp (optional).

2 tins coconut milk.

2 tablespoons Thai fish sauce.

750g cod pieces (defrosted).


Cook the onions in the oil with the green curry paste in a wok or large pan.

Gradually add the vegetables according to their size and hardness so that all reach the same degree of “cookedness” together.

Add the coconut milk and any other Thai flavourings.

Bring to a very gentle bubble before adding the fish to gently poach in the liquid for about five minutes until cooked.

Serve with basmati rice and top with Thai basil (if you can find it).

My Tips:

Vary the vegetables according to what is available and in season.

This curry doesn’t take long to cook as all the work is in the preparation of the vegetables: cut each into matchstick sizes except for the bean and sugar snap halves and the mushroom slices.

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© 2024 - Penny Melville-Brown
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