Thai Green Curry with Fish and Vegetables

I love the taste of curry especially on cold days. Nothing beats the warm heat of a spicy curry making your mouth numb. This is not a completely traditional Thai recipe but its close. I wanted the curry to be more the sauce for the fish rather than a soupy curry. I used less curry paste so that it was less spicy so my kid could enjoy it too.

This week at the Thai market they had Thai baby eggplant and because it is so rare I couldn’t pass up buying it. Thai baby eggplant look like peas but they are bitter and compliment the sweet basil green curry flavor.

I used a vegetable stock instead of any chicken stock so this is a vegetarian friendly recipe (those who eat fish).

Thai Green Curry with Fish and Vegetables

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients:

  • 1 tablespoon of green curry paste
  • 1 tablespoon of peanut oil
  • 1 handful of Thai baby eggplant
  • Thai basil (chopped)
  • 1 zucchini (chopped)
  • 2 kaffir lime leaves (torn in half)
  • 1 handful of green beans (chopped)
  • 1 can of bamboo shoots
  • 1 can of coconut milk
  • 8 oz of vegetable stock
  • 1 tablespoon of sugar
  • 1 teaspoon of fish sauce (to taste)
  • 2 – 3 large pieces of white fish (I used wild caught cod)

Directions:

  • In a large pot heat the curry paste and oil together
  • Add 1 can of coconut milk and vegetable stock bring to a boil
  • Add a large handful of chopped Thai basil, i used extra to bring more flavor
  • Add 2 kaffir lime leaves torn in half
  • Reduce heat and let simmer for 20 minutes
  • Add vegetables
  • Let cook on medium heat for 10 minutes
  • Add Fish to the top of the curry and flip over after 5-10 minutes
  • Cook fish thoroughly until no longer translucent
  • Server over rice if you want

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