This creamy Thai green curry fish is perfect for Lunar New Year celebrations.
- Cut fish into 8cm pieces. Chop white section of onions and thinly slice green section. Set aside.
- Heat oil in a large saucepan or wok over medium-high heat. Cook eschalot and ginger for 5 minutes or until eschalot just softens. Add chopped onion. Stir to combine. Add curry paste. Cook for 1 minute or until fragrant. Add coconut milk and stock. Bring to a simmer.
- Add fish. Cook for 5 minutes or until fish is almost cooked through. Add snake beans, lime leaves, sugar, fish sauce and lime juice. Cook for a further 5 minutes or until fish is cooked through and beans are just tender.
- Meanwhile, combine Thai basil, chilli and sliced onion in a bowl.
- Stir 1/2 the chilli mixture into curry. Top with remaining chilli mixture. Serve with rice.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set