Ready in 25 mins – Serves 4
“This aromatic green Thai curry is so simple to make – just heat the curry paste with coconut cream then simmer vegetables and chunks of firm white fish until just cooked through. I used trevally but monkfish and kahawai are excellent sustainable options.” – Annabel Langbein
600-800g skinless, boneless fillets firm white fish, such as trevally, monkfish or kahawai
1 tbsp neutral oil
2-3 tbsp green curry paste, to taste
finely grated zest of 1 lime
270g can coconut cream
2 cups fish or chicken stock
200g green beans, trimmed and cut into thirds
1 tbsp fish sauce
1 cup thawed peas
1 tbsp lime juice
¼ tsp salt, or more to taste
ground black pepper, to taste
¼ cup lightly toasted thread coconut
½ cup coarsely chopped coriander leaves
jasmine rice, to serve
Cut fish into bite-sized pieces and set aside.
Heat oil in a medium pot and sizzle curry paste over medium heat for a few seconds until aromatic. Add lime zest, coconut cream and stock and bring to a simmer. Add beans and fish sauce and simmer for 2 minutes before adding fish and simmering until just cooked through (2-3 minutes).
Stir peas, lime juice, salt and pepper into curry. Taste and adjust seasonings. Mix half the toasted coconut and half the coriander through the curry, reserving the rest for garnish. Serve garnished with reserved coconut and coriander and accompanied by rice.
To toast coconut, place in a dry fry pan and stir over heat until lightly golden.