THAI GREEN FISH CURRY

This thai green fish curry recipe it's ready in 20 minutes and it's SO GOOD!! It's an amazing quick and easy meal, made with simple ingredients. Dairy-free.

I've been loving making this recipe while we travel on our campervan around Australia. It's super quick and easy, and you make it all in one pot. Perfect!!

Curries are the best! They're such a delicious and comforting meal, like my yellow chicken curry or easy cauliflower mango curry. They all pair great with my easy steamed rice!

Jump to:

• Ingredients list
• How to make this easy thai green fish curry
• Substitutions
• Variations for this thai green fish curry
• Storage
• Top tips to make the best curry!
• THAI GREEN FISH CURRY
• See what other people think about this recipe!

Ingredients list

I wanted to make the ingredients list of this recipe simple and easy to find for everyone in a normal supermarket. There you go:

• Fresh ginger finely diced
• Garlic finely diced
• Coconut milk
• Fish or veggie stock
• Green curry paste - look out for a good brand, with a simple ingredients list and no nasty additives!!
• Star anise
• Eggplant diced
• Firm white flesh fish diced - I used white australian salmon.
• Snow peas halved
• Mushrooms sliced
• Spring onion, coriander and red chilli to decorate
• Coconut oil for cooking

See recipe card for quantities.

How to make this easy thai green fish curry

First, add the coconut oil to a pot on medium heat. Once it's hot, add the garlic and ginger, and cook until they brown.

Then add the coconut milk, stock, star anise and curry paste, and stir to combine.

Let it boil, and add the fish and eggplant. Combine with the sauce, put the lid and cook for 5 minutes.

Add the snow peas and mushrooms, combine all the ingredients, put the lid, and cook for another 8 minutes.

Serve in a bowl with steamed rice and decorate with spring onions, chilli and coriander.

Note: depending on the fish you use the cooking time might vary. Always try it before serving, and adjust the cooking time if needed.

Substitutions

One of my favourite things of curries is that you can throw anything you have in the fridge and come up with an amazing dish!

• Add other veggies- broccoli, cauliflower, green beans, baby corn would work fantastic as well
• Make it vegetarian- using tofu instead of fish
• Meat version- using chicken instead of fish

Variations for this thai green fish curry

There's a couple of additions that can make this recipe even better. If you have access to these ingredients, I would highly suggest adding them to the recipe:

• Kaffir lime- for a spiced-citrus flavour
• Thai basil- for an amazing distinctive flavour with notes of licorice and spice

You can find both of these on the fresh herbs section in your supermarket.

Storage

Have leftovers? Or perhaps preparing ahead? No problem!

Store in the fridge in an airtight container for up to 2-3 days.

You could also freeze it for up to a month.

Top tips to make the best curry!

Be mindful of the cooking times. Don't overcook it!

Cooking the fish and eggplant for too long, would result in a very dry fish, and an eggplant too soft, that nearly becomes a puree with the sauce.

The snow peas are best when they're a bit crunchy, and the mushrooms nice and tender!

Adjust the amount of curry paste to suit your tolerance to spice! Start by adding 3-4 tablespoons, try it, and if you want more add it. It's always best to start with less, so you can add up after.

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