Thai Green Fish Curry

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FAKEAWAY ALERT 🚨 oh and it’s a ONE WOK WONDER too 🤩

Like most people, I do love the occasional takeaway and Thai food is right up there as one of my favourite cuisines. I love a good authentic hot Thai curry that just lets you tuck in and get a good sweat on so here’s my fakeaway. The best part about cooking this at home is that it’s not only better for you, but the fragrance of the curry paste and lime leaves will get you salivating to no end.


Ingredients

2 tbs Thai green curry paste (see separate post for recipe)

300g hake loins, pat dried (or any firm white fish like cod or haddock)

80g broccoli florets, halved

210g pak choi

120g carrots, sliced diagonally

70g green pepper, sliced lengthways

30g red onion, halved & sliced

10g/ 1 medium-hot red chilli, sliced (de-seed if you prefer)

4 kaffir lime leaves, sliced finely or roughly torn

10g fresh coriander, finely chopped

1.5 tsp fish sauce

400ml light coconut milk

1/2 veg stock cube (you can use fish or chicken stock if you prefer)

80-100 ml boiling water

2 tbs rapeseed oil

Lime wedges, to serve


Per Serving: approx. 516 kcal, 27g protein, 35g fat, 22g carbohydrate

(Approximate values sourced via myfitnesspal.com)


Method

  1. Make the stock in a heat proof jug using the water and stock cube. Set aside.

  2. Warm some oil in a wok over a medium heat and add about 2 tbs of the curry paste and fry for about 30 secs. Turn it up to a high heat and add the broccoli, carrots and onions. Stir fry for about 2 mins. Add in the pepper and kaffir lime leaves and continue stirring for another minute before adding in the pak choi. Continue stirring for another 30 secs.

  3. Pour in the coconut milk, fish sauce, add half the red chill and reduce the hob to a medium heat. The pak choi should be starting to wilt at this stage so submerge the hake into the coconut sauce and pour in just enough stock for your desired consistency at this stage. You’re ideally looking for a sauce that’s not too thin but just creamy enough. Sprinkle over most of the coriander leaving some aside for garnishing later.

  4. Let the fish cook in the simmering sauce for about 5-8 mins or until the fish has cooked through. Taste, adjust the seasoning if necessary and add in some of the leftover fresh red chilli at the end if you prefer it spicier.


Garnish with the remaining fresh coriander and serve with some plain rice or noodles. If like me, you love spicy food but are a total lightweight, don’t forget to grab a towel to wipe the sweat beads off 🥵



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