Thai Green Fish Curry

Serves 2

Prep time: 10 mins

Cook time: 20 mins

 

Ingredients:

2 White fish fillets

½ Head broccoli, chopped small

80g Watercress, chopped

3 Spring Onions, chopped

2 tbsp Thai Green Paste

1 Tin coconut milk

140g Rice

1 Lime, cut into wedges

 

Method:

  1. Over a low-medium heat, put the fish fillets in a saucepan and cover with half the tin of coconut milk. If it doesn’t quite cover the tops, you can top it up with water. Cover with a lid and allow to poach for 10 mins.

  2. Meanwhile, heat the curry paste with a little oil in a frying pan. Add the spring onions and broccoli and allow to cook for around 5 mins.

  3. Add the other half tin of coconut milk to make a sauce – you can always thin it out with some of the poaching liquid. Stir through the watercress at the last minute.

  4. Cook your favourite rice to accompany. To serve, fill a bowl with rice, cover with the sauce and lay the fish fillet on top. Serve with a lime wedge.

 

You can eat this curry as it is, or if you prefer to add some more texture you can sprinkle some chopped toasted peanuts on top!

Photography by Lara Jane Thorpe

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