Thai green curry

Cooking Fish Thai green curry

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Wheat free
  1. Heat the oil in a wok over high heat. Add the onions and stir-fry for 2-3 minutes or until softened slightly. Add the ginger and curry paste and stir-fry for 1 minute or until aromatic.
  2. Add the coconut milk, stock and kaffir lime leaves and bring to a simmer. Add the fish, prawns, baby corn and bamboo shoots and cook for 2-3 minutes or until fish and prawns are just cooked through. Remove from heat.
  3. Add the lime juice, fish sauce and sugar and gently stir to combine. Spoon among serving bowls. Top with coriander leaves. Serve immediately with steamed rice, if desired.

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1 tbsp peanut oil
2 brown onions, cut into wedges
1 tbsp finely grated ginger
1/4 cup green curry paste
400ml coconut milk
1/2 cup Massel chicken style liquid stock
4 kaffir lime leaves
600g firm white fish fillet , cut into 3cm pieces
500g prawns, peeled leaving tails intact, deveined
115g pkt baby corn, halved
225g can sliced bamboo shoots, drained
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp palm sugar
Coriander leaves, to serve
Steamed jasmine rice, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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