Green fish curry
green curry paste
1½ cup(s), (375ml)
320 g, (Japanese), peeled, cut into 3cm pieces (buy 400g
200 g, (thai), trimmed, quartered
200 g, halved
frozen green peas
1 cup(s), thawed
powdered coconut milk
- Heat a large saucepan over medium heat. Add curry paste and cook, stirring, for 30 seconds or until fragrant.
- 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.
- 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.
- Combine coconut milk powder with 1 tablespoon warm water in a small bowl. Stir mixture into curry. Serve sprinkled with coriander.