Thai green fish curry
An easy, delicious and economical mid-week meal - a good way to incorporate fish into meals. Substitute soy milk for cows milk if you prefer.
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|1½ cups||Soy milk|
|1 packet||Thai green curry paste|
|½ cup||Shredded coconut|
|600 g||White fish|
|½ cup||Red capsicum|
|1 to taste||Salt|
|½ cup||Fresh coriander|
|1 optional||Toasted coconut|
- Place soy milk in a large saucepan and bring to the boil, then turn down the heat to simmer for 5 minutes. Stir in Thai green curry paste and coconut threads. Simmer for 1 minute to form the curry sauce.
- Add white-flesh fish and most of the capsicum to the pan and simmer very gently for 5 minutes to cook. Season with salt to taste.
- Scatter with coriander leaves and serve with steamed rice and lime wedges. Garnish with coconut and remaining chopped capsicum.