Green fish curry
This is a deliciously fresh and easy curry that everyone will love. Use a meatier-fleshed fish such as cod, kahawai and hapuku and gently cook it in the finished curry sauce just before serving. Adjust the amount of green curry paste according to taste and add kaffir leaves and lemongrass for an added flavour burst.
- 1 Tbsp Olive oil
- 1 small bunch Coriander stems, and roots finely chopped (reserve leaves to serve)
- 1 Green chilli, very finely chopped
- 3 Garlic cloves, crushed to a paste with ½ tsp sea salt
- 1 piece Ginger, thumb sized, finely grated
- 1 Yellow capsicum, finely chopped
- 1 Onion, finely sliced
- 1 Eggplant, diced
- 2 Tbsp Thai green curry paste, use up to 3 Tbsp, store bought
- 1 Tbsp Fish sauce
- 1 tsp Shrimp paste, optional
- 1 Lemon, use zest and juice
- 2 Kaffir lime leaves, optional
- 1 Lemongrass stem, optional
- 400 ml Coconut cream
- 3 Bananas
- 1 Lemon, juiced
- ¾ cup Shredded coconut, lightly toasted in a pan
- 1 handful Green beans, sliced
- 1 Courgette, halved and thinly sliced
- 1 sprinkle Coriander leaves, chopped
- 2 Fish fillets, allow 150g per person
- Steamed jasmine rice
- Heat oil in a large saucepan, add coriander, chilli, garlic and ginger and gently fry until fragrant.
- Add capsicum, onion and eggplant and cook to soften.
- Add curry paste, fish sauce and shrimp paste and cook into the mix. Add 1 cup of fish stock, lemon zest and juice and kaffir leaves and lemongrass if using and bring back to heat. Add coconut cream and simmer to just thicken the curry, about 20 minutes. Remove from heat, cover and rest until ready to serve (or cool and refrigerate for later use).
- To serve, slice bananas into wedges, dipping them in lemon juice and rolling in coconut.
- Reheat curry sauce, adding beans, courgette, coriander leaves and fish offcuts, thinning with extra stock if needed. Check for seasoning, then gently press the fish into the hot sauce and simmer until fish is just cooked through.
- Serve with white rice, coconut bananas and a frosty beer.