Thai Green Fish Curry
Cuisine: Mains
Spice up your life with this wonderful Thai Green Curry. As well as giving off the most spectacular aromas, the variety of spices in this dish also offer a little boost to your metabolism. Fish is high in protein and full of selenium, which promotes a healthy immune system and can boost fertility, whilst the coconut milk contains anti-inflammatory properties and gives the curry a sensationally rich and creamy taste.
  • Thumb-sized piece fresh ginger, peeled and finely chopped
  • 2 pink shallots, finely chopped
  • 2 garlic cloves, crushed
  • ½ green chilli with seeds, finely diced
  • 2 stalks of lemon grass, finely chopped
  • 2 lime leaves
  • Dash of fish sauce
  • Fresh coriander with stalks, chopped
  • 1 tin coconut milk
  • ½ tsp. coconut oil
  • Fresh cod, skinned (or any firm white fish)
  • Handful of baby spinach leaves, washed
  1. Make a green paste by finely chopping the shallots, garlic, ginger, lemon grass and chilli and blitzing together in a food processor.
  2. Steam fry the paste for a few minutes in a pan with the coconut oil.
  3. Add the coconut milk followed by the fish sauce and mix to form a creamy sauce.
  4. Simmer very gently for 5 minutes.
  5. Set aside to cool.
  6. Once cool, take a couple of tablespoons of the sauce and pour it over the piece of fish to marinate, leaving it for a minimum of 1 hour.
  7. Meanwhile prep and steam your vegetables.
  8. Any thing you like! (pak choy, green beans, peas or broccoli).
  9. Place the fish on a baking try and bake in its marinade for approx. 8 minutes at 180ºC.
  10. Gently heat the remaining sauce adding the lime leaves, a handful of spinach leaves and freshly chopped coriander.
  11. Plate the steamed vegetables, then the fish and pour over the sauce.
  12. Serve with brown rice.
Recipe by EPJHealth at