Thai Green Fish Curry

Thai Green Fish Curry

One of my favourite items at a Thai restaurant, green chicken curry is always loaded with vegetables. This is a green fish curry to which rainbow peppers, peas and onion slices have been added. In place of salt, fish sauce has been used. 

Green, red and yellow curry pastes are available in tiny bottles wherever Thai ingredients are sold in Asian markets or at regular supermarkets, but you can very easily make your own at home. Take a look at these recipes for Thai Curry Pastes to get an idea on how to recreate them at home.


Ingredients

1 lb. fish fillets, cut in bite-size pieces
2 Tbsp. Thai green curry paste
4 Tbsp. vegetable oil
1 cup assorted vegetables, cut in long strips
1 large onion, cut in thick slices
1/2 cup green peas
1 Tbsp. fish sauce, or to taste
1 tsp. brown sugar
1/2 (14 oz.) can coconut milk
1/2 cup chicken broth
1 stalk Thai holy basil, stem removed
4-5 green chilies, slit or to taste

Directions

1. Heat oil in a skillet over medium-high heat.
2. Fry fish pieces in the hot oil until just cooked through, remove and set aside.
3. Add green curry paste to the same skillet and stir-fry for 2-3 minutes until oil resurfaces.
4. Pour coconut milk, broth and fish sauce into skillet, stir well and bring to a boil.
5. Add green chilies, vegetables, peas, basil and brown sugar, simmer for a minute and adjust salt to taste using more fish sauce, if necessary.
6. Return fish to skillet along with onions and bring to a boil again.
7. Garnish with more green chilies, if desired, and remove from heat.

Serve with hot, steamed long-grain rice.