World Cuisine

Thai Green Fish Curry with Lime Leaves

cook 20 mins
Tags: Quick eats
  • 2 tablespoons vegetable oil
  • 1 large red pepper, cored, deseeded and cut into chunks
  • 250 g (8 oz) mangetout
  • 1 bunch of spring onions, roughly chopped
  • 2 lemon grass stalks, finely chopped
  • 4 lime leaves, finely shredded
  • 1 x 400 ml (14 fl oz) can reduced fat coconut milk
  • 3–4 tablespoons Thai green curry paste
  • 350 g (11 1/2 oz) skinless white fish fillets, such as cod or haddock, cubed
  • 150 g (5 oz) cooked peeled prawns
  • 8 tablespoons chopped coriander leaves
  • Thai sticky rice, to serve (optional)
  • Heat the oil in a large saucepan, add the red pepper and cook for 4 minutes, then add the mangetout, spring onions, lemon grass and lime leaves and cook over a medium heat for a further 3–4 minutes until softened.
  • Pour in the coconut milk and curry paste and stir well, then simmer gently for 3 minutes. Add the fish and prawns and continue to cook for 5 minutes until the fish is opaque and cooked through.
  • Stir in the coriander. Then spoon into 4 warm serving bowls and serve with Thai sticky rice, if liked.
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