“We ate this green curry last night. I'm putting this on here, so's Tomoko who's living with us can have a copy of the recipe.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
  2. Add the green curry paste, and fry for another 2 minutes.
  3. Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
  4. Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
  5. Also add about half the fresh coriander.
  6. Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
  7. Stir through the fresh herbs gently.
  8. Serve in deep bowls over steamed rice, scattered with the fresh spring onions.

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