Description

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.

Ingredients

Scale

- 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)

Instructions

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.