Jamie Oliver Fish Thai Green Curry is a fragrant, flavorful dish that brings the fresh, aromatic tastes of Thailand to your kitchen. Combining tender white fish, vibrant green curry paste, creamy coconut milk, and fresh herbs, this dish is both light and satisfying. It’s a perfect weeknight dinner that’s quick and easy to prepare, yet packed with bold flavors.

Why This Recipe is a Must-Try

Fragrant and flavorful: This curry is bursting with fresh herbs, spices, and coconut milk.
Healthy and light: Made with fresh fish, this curry is a nutritious and low-fat option.

Quick to prepare: Ready in under 30 minutes, ideal for busy weeknights.
Customizable: You can add more vegetables or adjust the spice level to suit your taste.
Authentic Thai flavors: The combination of green curry paste and coconut milk delivers a traditional Thai taste.

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What is Jamie Oliver’s Fish Thai Green Curry Recipe?

Jamie Oliver’s Fish Thai Green Curry is a vibrant, coconut-based curry featuring tender white fish, green curry paste, and fresh herbs. It’s an easy-to-make dish that captures the essence of Thai cuisine, offering a balance of spicy, sweet, and savory flavors.

Jamie Oliver’s Fish Thai Green Curry Recipe Ingredients

400g white fish fillets (such as cod, haddock, or tilapia)
2 tablespoons Thai green curry paste

400ml coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce

1 teaspoon sugar
1 lemongrass stalk (bruised and chopped)
1 red chili (sliced, for garnish)

1 handful of fresh basil or coriander leaves
1 lime (zest and juice)
1 tablespoon vegetable oil

200g sugar snap peas or green beans (optional)
Steamed jasmine rice (to serve)

Step-by-Step Instructions to Prepare Jamie Oliver’s Fish Thai Green Curry Recipe

Step 1: Prepare the Ingredients

Rinse and pat dry the fish fillets, then cut them into bite-sized pieces. Trim and wash the sugar snap peas or green beans if using. Slice the red chili and chop the fresh basil or coriander.

Step 2: Heat the Oil and Curry Paste

In a large pan or wok, heat the vegetable oil over medium heat. Add the Thai green curry paste and stir-fry for 1-2 minutes until fragrant. This releases the flavors of the curry paste and creates a base for the dish.

Step 3: Add the Coconut Milk and Lemongrass

Pour the coconut milk into the pan, stirring to combine it with the curry paste. Add the bruised lemongrass stalk to the pan for extra flavor. Bring the mixture to a gentle simmer.

Step 4: Season the Curry

Stir in the fish sauce, soy sauce, and sugar, then add the zest and juice of one lime. Taste the curry and adjust the seasoning if needed. If you prefer a spicier curry, you can also add a few slices of red chili at this stage.

Step 5: Add the Vegetables (Optional)

If using sugar snap peas or green beans, add them to the pan now and cook for 3-4 minutes, or until tender but still crisp.

Step 6: Add the Fish

Gently place the pieces of fish into the simmering curry sauce. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to stir too much, as the fish can break apart easily.

Step 7: Garnish and Serve

Remove the bruised lemongrass stalk and discard. Garnish the curry with fresh basil or coriander leaves and sliced red chili. Serve the fish Thai green curry hot, with steamed jasmine rice on the side.

What to Serve with Jamie Oliver’s Fish Thai Green Curry

Steamed Jasmine Rice: A perfect pairing to soak up the rich curry sauce.
Noodles: Serve with rice noodles for a lighter alternative to rice.
Papaya Salad: A refreshing Thai papaya salad adds a crunchy contrast to the creamy curry.

Stir-Fried Vegetables: Pair with stir-fried veggies like broccoli or bok choy for extra greens.

Expert Tips for Mastering Jamie Oliver’s Fish Thai Green Curry

Use fresh fish: Fresh, white fish fillets work best for this curry as they cook quickly and absorb the flavors of the sauce. Avoid overcooking the fish to keep it tender and flaky.
Adjust the spice level: Thai green curry paste can vary in heat, so taste as you go and adjust according to your preference. Add extra chili for more heat.

Add extra vegetables: Feel free to include vegetables like bell peppers, zucchini, or spinach for more texture and nutrition.
Coconut milk consistency: Use full-fat coconut milk for a richer, creamier curry, or use light coconut milk for a lighter version.
Lemongrass tip: Bruising the lemongrass helps release its aromatic oils, enhancing the overall flavor of the curry.

Variations of Jamie Oliver’s Fish Thai Green Curry Recipe

Prawn Curry: Swap the fish for prawns and reduce the cooking time slightly.
Chicken Option: Use chicken breast or thighs instead of fish for a heartier meal.
Vegetarian Version: Omit the fish and add tofu, mushrooms, or extra vegetables for a vegetarian Thai green curry.

Creamy Coconut Curry: Stir in a little extra coconut cream at the end for a richer, creamier texture.
Spicy Twist: Add fresh chilies or a dash of chili oil for a spicier version of the curry.

How to Store Leftover Jamie Oliver’s Fish Thai Green Curry Recipe

Refrigeration: Store any leftover curry in an airtight container in the fridge for up to 2 days.

Freezing: While freezing can change the texture of the fish, you can freeze the curry for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat the curry in a pan over medium heat, stirring occasionally. Be careful not to overcook the fish when reheating.

Nutrition Value (per serving)

Calories: 400 kcal

Protein: 30g
Carbohydrates: 15g
Fat: 25g

Fiber: 4g

FAQs

What type of fish is best for Thai green curry?

White fish such as cod, haddock, or tilapia works best for Thai green curry. These fish are mild in flavor and hold their shape well when cooked in the curry sauce.

Can I make Thai green curry without coconut milk?

Yes, you can substitute coconut milk with a mixture of vegetable or chicken broth and a little cream or yogurt for a lighter version. However, the traditional creamy texture of Thai green curry comes from coconut milk.

How spicy is Thai green curry?

Thai green curry is typically moderately spicy, but the heat level can vary depending on the brand of curry paste you use. You can adjust the spice level by adding more or less curry paste or adding fresh chilies for extra heat.

Can I use frozen fish for Thai green curry?

Yes, you can use frozen fish. Be sure to thaw it completely and pat it dry before cooking to prevent excess moisture from diluting the curry sauce.

Final Words

Jamie Oliver’s Fish Thai Green Curry is a quick and easy way to enjoy the bold and aromatic flavors of Thai cuisine at home. With tender white fish, vibrant green curry paste, and creamy coconut milk, this dish is both healthy and delicious. Serve it with rice or noodles for a satisfying meal that’s ready in no time.

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