Description
This thai inspired 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.
Ingredients
Units
Scale
- 1 tbsp of fresh ginger diced
- 1 tbsp of garlic cloves finely diced
- 1 can of coconut milk or coconut cream
- 2/3 cup of fish or veggie stock
- 4 tbsp of Thai green curry paste - see notes
- 1 star anise
- 1 cup of diced eggplant (approx 2 cm cubes)
- 250 grams of firm white flesh fish - see notes
- 1 cup of snow peas halved (ends trimmed)
- 1,5 cups of sliced mushrooms
- 1 spring onion diced
- Fresh coriander
- Red chilies
Instructions
- Add a tablespoon of coconut oil to a pot on medium heat. Once it's hot, add the garlic and ginger, and cook until they brown.
- add the coconut milk, stock, star anise and curry paste, and stir to combine.
- Let it boil, and add the fish pieces 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.
Notes
- Buy a quality curry paste - look of out a brand that has a simple ingredients list, with no nasty additives.
- Adjust the curry paste if desired - be mindful of your spice tolerance. It's always best to start with a smaller amount, and add up after.
- Some suggestions of firm white flesh fish that would work great are: mahi mahi, snapper, australian salmon, ling
- Great creative with the veggies you add: broccoli, cauliflower, green beans, baby corn, bok choy, red bell pepper or bamboo shoots would work fantastic as well