so much to sea

Thai green fish curry

This is not only simple and tasty, it can be cooked and served in a matter of minutes. Serve with rice, pappadums and/or naan bread.


Fish or chicken stock
1 tin coconut cream
1 tablespoon fish sauce
2 kaffir lime leaves
2 tablespoons chopped coriander
250 – 500g  firm fish fillets (such as ling, cod, monkfish or tusk) cubed

1” finely chopped fresh root ginger
1 finely chopped green chilli
2 finely chopped cloves of garlic
1 finely chopped onion
1 finely chopped stalk of lemongrass
Zest and juice of 1 lime
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika



Fry spices (coriander, cumin and paprika) in a little oil. Add onions and cook until soft. Add remaining paste ingredients and cook for 3 mins. Add coconut cream, fish sauce, stock and lime leaves, and cook for 2 mins.
Add fish and simmer gently until just cooked.
Finish with chopped coriander and lime juice.