Thai Green or Red Curry

Recommended with Monk Fillet, Cod, Scallops, Prawns or Salmon

2 tbsp Groundnut Oil
Bunch Spring Onions
1” Ginger Root
3 Cloves of Garlic finely chopped
2 small green (or red) Chillis
2 tbsp Fish Sauce
400 ml Coconut Milk
72 grams Thai Green (or Red) Curry Paste
Juice of 1 Fresh Lime
2 tbsp chopped Fresh Coriander Cream to taste


Green Beans – cut into 1” pieces
1 Red Pepper chopped
Baby Sweetcorn Mushrooms


1/ Heat oil gently, fry onion, ginger, garlic, chilli (and red pepper if used)
2/ Add Coconut Milk, Fish Sauce, Curry paste (and any other vegetables of your choice)
3/ Stir well, bring to boil then turn down to a simmer.
Simmer for 35 mins
4/ Before serving add Lime Juice, Cream and Coriander


Cook the fish in tinfoil in the oven either with some butter or splash of water to keep fish moist. Make Thai Curry Sauce then pour over the fish or seafood of your choice.



The Fresh Fish Place banner

Subscribe To Our Newsletter. You could win a £20 shopping voucher!

Join our mailing list to receive the monthly newsletter, details of special offers, news and tips from The Fresh Fish Place.

You have Successfully Subscribed!

Share This

Share this post with your friends!