Updated: Dec 28, 2021
Prep Time 5 minutes - Total Time 30 minutes - Serves 2
This fragrant fish curry will fill the house with a stunning aroma that will have you drooling. Well, I say that but my daughter came down the stairs saying......
Isabella “What’s that smell? it stinks”.
Me “Fish curry for dinner”.
Isabella “I hate fish, I’m not eating that, I’ll make myself something else”.
Bloody kids, good job it wasn’t really for her hahaha.
Anyway, if you like a curry in a hurry give this recipe a try, I’m sure you’ll love it. And feel free to use whatever fish or seafood you like.
(You will also find this recipe on page 100 of my book Richard’s Family Favourites click here)
300 g of white fish, cut into big chunks. I’ve used cod loins.
1 white onion, cut into slices.
2 garlic cloves, finely sliced.
1 piece of fresh ginger, cut into matchsticks.
1 red or yellow peppers, cut into slices.
1 tbsp of fish sauce.
1 tbsp of light soy sauce.
100 g of sugar snap peas.
400 ml of coconut milk.
1 handful of fresh spinach.
1 lime, juice only.
2 tbsps of Thai Green Curry Paste.
Fry the onions, peppers, garlic and ginger in a drizzle of oil (not olive) with a pinch of salt. Cook over a medium to low heat till the veg starts to get soft, around 10 minutes.
Add the curry paste and cookout for a couple of minutes. Then pour in the coconut milk along with the fish sauce and soy sauce. Bring to a boil and leave to boil away for 3-4 minutes.
Next turn down the heat to low, add the fish, the sugar snap peas and simmer for 7 minutes or till cooked through and super flaky. Give the fish a flip halfway.
Once the fish is done carefully remove from the pan and place to one side. Add the spinach and allow that to wilt for a couple of minutes.
To finish the curry add the lime juice, check for seasoning then return the fish. I like to garnish it with some chopped coriander, a few sliced chillies and some chopped spring onions. Serve with rice or noodles.