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Light & Fresh Thai Coconut Fish Curry

Vivre Le Rêve4 comments

Light & Fresh Thai Coconut Fish Curry

Ingredients

  • 3tbsp vegetable oil
  • 2 shallots, thinly sliced
  • 2 spring onions, thinly sliced
  • 3 cloves garlic, crushed
  • 3tbsp green curry paste
  • 2x400ml tins coconut milk
  • 100ml chicken or fish stock
  • 2tbsp fish sauce
  • 1tsp sugar
  • 3 kaffir lime leaves
  • 12 cherry tomatoes, halved
  • 600g white fish fillets, cut into pieces
  • Handful green beans, trimmed
  • Fresh coriander, to serve
  • 2 limes, quartered, to serve

Method

  1. Heat the oil in a wok and stir-fry the shallots, spring onions and garlic until soft. Add the curry paste and cook, stirring, until fragrant.
  2. Add the coconut milk, stock, fish sauce, sugar, lime leaves and tomatoes and bring to the boil.
  3. Simmer for 10 mins.
  4. Add the fish, beans and simmer, covered, for about 5 minutes, until the fish is cooked.
  5. Divide the curry among four bowls; top with coriander.
  6. Serve with rice and lime wedges.

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Vivre Le Rêve
Welcome to Vivre Le Rêve™, my online lifestyle magazine, featuring all things luxury, family, food, fashion, beauty and travel. I’m Rose, a full time multi-award winning blogger, journalist & author.

4 Comments

  1. I wouldn’t have thought I would have liked this, from the title, but reading through it, I might give it a go! Will have to wait for the colder weather though!

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