THAI GREEN FISH CURRY
RECIPE PROVIDED BY GLYNN WRIGHT, SHETLAND PROFESSIONAL CHEF
“ Using the very best locally sourced fresh seafood has always been my ideal food to prepare and cook during my time as a Shetland chef. There is nothing finer, better, or fresher with an outstanding quality hard to beat anywhere in the world.”
WHEN IT COMES TO SEAFOOD, CHOOSE THE BEST, CHOOSE SHETLAND.
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.
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