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Photo of Green fish curry by WW

Green fish curry

Total Time
35 min
15 min
20 min
Made with green chillies, lemongrass and coriander, green curry is the perfect match for fish, shellfish and poultry


Ling, raw

750 g

Brown sugar

1 tbs

Green curry paste

2 tbs

Chicken stock

1½ cup(s), (375ml)

Fish sauce

1 tbs


320 g, (Japanese), peeled, cut into 3cm pieces (buy 400g


200 g, (thai), trimmed, quartered

Snow peas

200 g, halved

Frozen green peas

1 cup(s), thawed

Powdered coconut milk

2 tbs

Fresh coriander

¼ cup(s)


  1. Heat a large saucepan over medium heat. Add curry paste and cook, stirring, for 30 seconds or until fragrant.
  2. Add stock, sugar, fish sauce, pumpkin and eggplant and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until pumpkin is just tender.
  3. Add fish and simmer, covered, for 5 minutes or until fish is just cooked through. Add snow peas and peas for last 2 minutes of cooking.
  4. Combine coconut milk powder with 1 tablespoon warm water in a small bowl. Stir mixture into curry. Serve sprinkled with coriander.


SERVING SUGGESTION: Brown rice.TIP: You can use any firm white fish for this recipe, such as barramundi, ling, blue-eye trevalla or flathead.Thai eggplants are small, round eggplants with white, purple and green mottled skin. They are available in the fresh produce section of some supermarkets or from Asian produce stores. If unavailable you can use small finger eggplants or zucchini.