Green fish curry
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Made with green chillies, lemongrass and coriander, green curry is the perfect match for fish, shellfish and poultry
Ingredients
Ling, raw
750 g
Brown sugar
1 tbs
Green curry paste
2 tbs
Chicken stock
1½ cup(s), (375ml)
Fish sauce
1 tbs
Pumpkin
320 g, (Japanese), peeled, cut into 3cm pieces (buy 400g
Eggplant
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)
Instructions
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.
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