NZ Woman's Weekly

Easy Thai Fish Curry

  • Meal Type

  • Total time

    20 minutes
  • Servings

  • Courses

  • Meal Origin


Ready in 20 minutes, serves 4

Just before serving, squeeze a little lemon or lime juice over the top.

  • 720g fresh fish, cut into 4 x 2cm pieces
  • ½ cup flour
  • 2 tbsp extra virgin olive oil
  • 2 tsp green curry paste
  • 2 cloves garlic, finely minced
  • 2 tsp fresh ginger, finely chopped
  • 1 spring onion, chopped
  • 400ml coconut cream
  • 1-2 tsp sugar
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 cups long grain rice, cooked, to serve
  • Juice of ½ lemon or 1 lime, for drizzling
  • 4 generous sprigs of coriander, to garnish

1. Toss the fish pieces gently in the  our. Put oil in a saucepan and on a medium heat brown the  sh, 1 ½ minutes each side. Remove from the pan and set aside.
2. Add curry paste, garlic and ginger to the pan. Cook for 2 minutes. Add spring onion, coconut cream, sugar, fish sauce and soy sauce. Cook for 5 minutes on
a low heat, stirring.
3. Place  fish in the sauce and cook for 2 minutes. Put  fish and sauce in bowls and drizzle with lemon or lime juice. Top with coriander and serve with cooked rice.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author
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