Green Thai Fish Curry

Green Thai Fish Curry is a fragrant and vibrant dish that blends the freshness of herbs and spices with the creaminess of coconut milk. Featuring tender salmon, juicy prawns, and crisp green beans, it’s a harmonious mix of textures and flavours. Brightened with lime and served with rice or naan, it’s an easy yet impressive meal for any occasion.

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Ingredients

30 g fresh coriander
3 medium green chillies trimmed
6 medium spring onions trimmed
2 inch fresh ginger peeled and chopped
2 stalks lemongrass trimmed and chopped
3 cloves garlic
1 tsp ground cumin
1 tsp ground coriander
2 medium limes finely grated zest and juice
1 tsp olive oil
200 g fine green beans trimmed
2 large salmon fillets skinless about 260g, cut into chunks (or firm white fish)
200 ml light coconut milk
250 ml soya milk unsweetened
200 g jumbo prawns cooked
75 g spinach baby

Instructions

Place the coriander leaves and stalks into a food processor, reserving a few leaves for garnish.
30 g fresh coriander
Add the green chillies, spring onions, ginger, lemongrass, garlic, ground cumin and ground coriander.
3 medium green chillies, 6 medium spring onions, 2 inch fresh ginger, 2 stalks lemongrass, 3 cloves garlic, 1 tsp ground cumin, 1 tsp ground coriander
Pulse the ingredients to form a coarse paste. The vibrant aroma of the paste will set the tone for the curry.
Heat the olive oil in a wok or large saucepan over medium heat.
1 tsp olive oil
Toss in the green beans and stir-fry for 2–3 minutes to enhance their colour and crunch.
200 g fine green beans
Add the freshly made curry paste and let it sizzle for a minute to release its flavours.
Stir in the coconut milk and soya milk, creating a creamy, fragrant base.
200 ml light coconut milk, 250 ml soya milk
Gently add the salmon chunks, ensuring they are immersed in the liquid. Bring to the boil, then lower the heat. Cover and let it simmer for 5 minutes.
2 large salmon fillets
Scatter the cooked prawns and baby spinach over the simmering curry. Stir gently, allowing the spinach to wilt and the prawns to warm through.
200 g jumbo prawns, 75 g spinach
Add the grated lime zest and squeeze in the juice for a tangy kick.
2 medium limes

Notes

Serve your Green Thai Fish Curry hot, garnished with reserved coriander leaves and accompanied by extra lime wedges for squeezing over. Pair it with steamed jasmine rice or warm naan bread to soak up the delicious sauce.

Nutrition