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Thai Green Fish Curry
This quick and easy Thai Green Fish Curry is packed with fish, vegetables and Thai flavors and takes just 45 minutes to make!
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Dinner
Cuisine:
Thai
Servings:
4
servings
Calories:
374
kcal
Author:
Danielle Wolter
Ingredients
1
pound
cod
or other firm white fleshed fish
1
tablespoon
coconut oil
6
ounces
sugar snap peas
10
ounces
fresh spinach
½
medium onion
chopped
1
cup
cherry tomatoes
halved
2
Thai chilies
adjust to spice preference
1
tablespoon
chopped lemongrass
substitute lemongrass paste
4
ounces
Thai green curry paste
1
teaspoon
grated ginger
substitute ginger paste
2
garlic cloves
minced
2
kaffir lime leaves
bruised (substitute dried leaves)
½
cup
chicken stock
1
can
coconut milk
15 ounces
cilantro
for serving
limes
for serving
steamed jasmine rice
for serving
Instructions
Heat the coconut oil over medium heat and add the onion, garlic, ginger and lemongrass. Sauté until
softened and starting to brown
.
Turn the heat to medium high and add the spinach and
cook until wilted down
.
Add the snap peas, cherry tomatoes and Thai chilies and
cook 2-3 minutes
.
Add the curry paste and kaffir lime leaves and
cook 2-3 minutes
.
Add the chicken stock and bring to a
simmer for 3-5 minutes
.
Add the coconut milk and
simmer for 5-7 minutes
, uncovered.
Turn off the heat, add the fish and
cover for 10 minutes
, letting the fish poach in the hot liquid.
Serve with fresh cilantro, limes and jasmine rice.
Notes
If you don’t have cod, you can substitute with almost
any other type of firm, white fleshed fish
like halibut, haddock or tilapia.
Be sure to add the cod at the end and
poach for just 10 minutes
. Any longer than this and the cod will over cook.
You can add other vegetables
such as green beans, kale, asparagus, cauliflower, peppers, or broccoli.
Full fat coconut milk or coconut cream
is essential to ensure the curry doesn't turn out watery.
Instead of green curry paste, you can use
red or yellow curry paste.
It will just change the flavor and spice level slightly.
You can substitute
vegetable broth or seafood broth
for the chicken broth.
Adjust the spice level
by adding more or less Thai chilies.
Instead of fish, use
pre-cooked chicken or shrimp
and add it in at the end.
Nutrition
Serving:
1
cup
|
Calories:
374
kcal
|
Carbohydrates:
15
g
|
Protein:
27
g
|
Fat:
25
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
147
mg
|
Potassium:
1375
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
7550
IU
|
Vitamin C:
90
mg
|
Calcium:
139
mg
|
Iron:
7
mg