Description
A flavorful and heartwarming Thai green curry featuring fresh fish, creamy coconut milk, and vibrant vegetables, perfect for family gatherings.
Ingredients
- 2 tbsp Thai green curry paste
- 1 can (400g) coconut milk (don’t shake)
- 200g sugar snap peas
- 1–2 tbsp fish sauce
- 400g boneless fish fillets
- 1/4 cup chopped coriander leaves
- 1 red chili, sliced
- Jasmine rice
Instructions
- Scoop the thick coconut cream from the can into a frying pan and place it over medium heat.
- Add the Thai green curry paste to the pan, stirring until it sizzles.
- Add the sugar snap peas and the remaining coconut milk to the pan and simmer briefly.
- Gently place the fish fillets into the pan and cook until they turn opaque, about 5–7 minutes.
- Stir in the fish sauce.
- Serve the curry hot over jasmine rice, and garnish with chopped coriander and sliced red chili.
Notes
For a milder curry, adjust the amount of green curry paste according to your spice preference. Store leftovers in an airtight container for 2-3 days.
