Thai Green Fish Curry
Author: 
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.
Ingredients
  • 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
Instructions
  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 https://www.epjhealth.com/thai-green-fish-curry/