Thai Fish Green Curry Recipe

Thai Fish Green Curry Recipe. Image credit: Irene Muller

Thai green seafood curry: A hearty meal with fluffy jasmine rice

Cook something hearty and delicious this week. Try this quick and easy Thai green seafood curry with your family any night of the week.

Thai Fish Green Curry Recipe

Thai Fish Green Curry Recipe. Image credit: Irene Muller

Even during a hot South African summer, you sometimes need a heartwarming curry to make you feel just a little bit better. Spice has a way of making us feel better, especially when cooked along with a delicious broth and vegetables. Not enough people eat seafood curries and this Thai green seafood curry has everything you’ve been looking for and it takes less than 25 minutes to cook before enjoying every bite as your home smells fantastic.

Thai green seafood curry tips

A great addition to this recipe is jasmine rice which has a light but lovely flavour and is very fluffy when cooked right. The Thai green curry paste is relatively mild and you can add some chili to increase the heat. The vegetables are chunky and lovely to bite into with your favourite fish. Make sure you have a well filited fish cut into cubes. You can also adjust with your favourite curry vegetables.

ALSO READ: Prawn and coconut cream curry recipe

Cook something hearty and delicious this week. Try this quick and easy Thai green seafood curry with your family any night of the week.

Last updated on 27 January 2023

Thai green seafood curry recipe

5 from 1 vote
Recipe by Irene Muller Course: DinnerCuisine: GlobalDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

Ingredients

  • 300 g 300 jasmine rice

  • 450 g 450 white fish (cut in cubes – if thick it will take longer to cook)

  • 2 tbsp 2 olive oil or sesame oil

  • 1 tbsp 1 chillies, chopped

  • 3 tbsp 3 Thai green curry paste

  • peas in the pod

  • 400 ml 400 tinned reduced-fat coconut milk

  • 1 tbsp 1 oyster sauce

  • baby beans

  • 3 3 spring onions

  • 4 tbsp 4 chopped coriander (you can use the stem, it is optional)

  • small baby corn (halved)

  • basil leaves, chopped

  • lime juice

Method

  • In a large saucepan add boiling water and bring to the boil again on high heat. Add the rice and stir well then return to the boil. Reduce the heat and simmer for 20 minutes.
  • Heat the oil in a large frying pan over medium heat. Add the onions and fry for 3–4 minutes until softening and just starting to colour.
  • Add the chillies, corn, peas and beans, stir-fry for 2–3 minutes until just beginning to wilt.
  • Add coconut milk, oyster sauce and bring to the boil.
  • Add the frozen fish fillets, reduce the heat, cover, and simmer gently for 15 minutes until the fish is cooked through and the sauce has thickened slightly.
  • Stir the lime juice and half of the coriander into the curry. Add basil leaves before serving. Garnish with coriander leaves.
  • Drain the rice and return to the pan to steam for a few minutes then add the remaining chopped coriander to the rice and mix well.

Notes

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