I have made this mild and fragrant so it will suit the whole family, but feel free to bump up the chilli and curry paste to suit. You can get away with using a cheaper fish for this curry for a family dinner or add a selection of your favourite seafoods, such as prawns, scallops and squid to make it a more entertaining dish. Just remember to keep an eye on the seafood, so it doesn’t overcook.
- 2 tbsp plain oil
- 1 onion, thinly sliced into wedges
- 2 cloves garlic, finely sliced
- 1-2cm fresh ginger, finely sliced
- 1 red chilli, finely sliced
- 1 celery stalk, finely sliced on the angle
- 1 tbsp Thai green curry paste, or to taste
- 500g white fish, cut into bite- sized pieces
- 1¼ cups fish stock
- 1 tbsp cornflour
- 425g coconut cream
- 65g baby spinach leaves
- 100g green beans
- Rice or noodles
- Sweet chilli sauce, chopped coriander, crushed roasted peanuts
- Heat the oil in a large frying pan or saucepan and gently sauté the onion, garlic, ginger, chilli, celery and curry paste over a low heat for 3-4 minutes until softened and fragrant.
- Add the fish and 1 cup of the stock or water and simmer for 3-4 minutes until the fish is just cooked.
- Combine the remaining ¼ cup stock and the cornflour and mix until smooth. Add the cornflour mix to the fish and cook for 1-2 minutes until just thickening, then add the coconut cream and heat through. Be careful not to boil the coconut cream rapidly or it may split.
- Blanch the baby spinach and beans for 1-2 minutes in boiling water until wilted and bright green.
- Serve the fish curry over rice or noodles and top with the blanched greens. Serve with a selection of condiments – sweet chilli, coriander, peanuts, etc.