Thai Green Fish Curry
Author: Elizabeth Peyton-Jones
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
- Make a green paste by finely chopping the shallots, garlic, ginger, lemon grass and chilli and blitzing together in a food processor.
- Steam fry the paste for a few minutes in a pan with the coconut oil.
- Add the coconut milk followed by the fish sauce and mix to form a creamy sauce.
- Simmer very gently for 5 minutes.
- Set aside to cool.
- 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.
- Meanwhile prep and steam your vegetables.
- Any thing you like! (pak choy, green beans, peas or broccoli).
- Place the fish on a baking try and bake in its marinade for approx. 8 minutes at 180ºC.
- Gently heat the remaining sauce adding the lime leaves, a handful of spinach leaves and freshly chopped coriander.
- Plate the steamed vegetables, then the fish and pour over the sauce.
- Serve with brown rice.
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