If you squint at the photo below you’ll see that this time around I made this curry with white fish, but I’ve been known to make it with chicken, prawns, leftover shredded ham, basically whatever I have to hand. And no, I don’t make my own curry paste for this. I mean I could if I tried, but I think that life is too short for some things, and this is one of them. Serves 4. Or in our case 3, but with leftovers for me for lunch the next day. Nice.
2 tbsp vegetable oil
2 large shallots / 1 onion, finely sliced
2 tbsp Thai Green curry paste
400ml can coconut milk
150ml chicken stock
1 lime, zest and juice
1 tbsp fish sauce
1 tsp light soy sauce
400g firm white fish fillets of choice
Veg of choice, I used:
2 heads pak choi, roughly chopped
1 large handful mangetoute
1 courgette, julienned
2 tbsp chopped coriander
2 spring onions, sliced on the diagonal
- Heat the oil in a large frying pan, add in the shallots or onion and cook, stirring, until soft but not coloured, which will take around 5 mins for the shallots, 10 for the onion.
- Stir in the curry paste and cook for another 2-3 minutes.
- Add the coconut milk, stock, lime zest and juice, fish sauce and soy sauce. Stir well, bring to the boil, reduce to a simmer and leave to cook for 5 minutes.
- Stir in the pak choi and place the fish fillets on top. Cover with a lid (or a plate, or baking tray if your saucepan doesn’t have a lid) and simmer for 3 minutes.
- Add in the mangetoute and courgette, put the lid back on and cook for a further couple of minutes until the fish is opaque and flakes when prodded.
- Serve with jasmine rice and sprinkled with the coriander and spring onions.
Note: If making this with chicken I throw the raw chicken in with the shallots, fry until browned and then follow the rest of the recipe. I treat prawns pretty much like fish, and cooked ham or cooked chicken I just add in at the end to heat through.