Thai Green Fish Curry
Thai green fish curry recipe is a unique and easy way to make fish. Thai green fish curry recipe is one of the easiest recipes to be on your table this winter. As we all know that winters are coming and fish is a delight in the winter season. We get so many varieties of fishes in the winter season. The Thai green fish curry recipe is a special recommended recipe by chef Mehboob. Thai green fish curry is very flavorful with fewer ingredients.
Thai green fish curry recipe is full of proteins and vitamin C. Thai green fish curry can be served at the time of dinner or lunch. The people on diet can have Thai green fish curry by skipping the butter and replace with olive oil. Thai green fish curry recipe is a complete meal. You can serve garlic bread with Thai green fish curry. Hope you find this Thai green fish curry recipe very easy.
| Recommended By Chef |
| 00.10 To Prep |
| 00.15 To Cook |
| 6 Servings |
| Tips About Recipe |
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• 1 kg fish fillets boneless, cubed.
• 4 tablespoon oil
• 2 spring onions
• 1/2 small onion
• garlic paste 1 teaspoon
• 3 tablespoon lemon grass chopped
• 1/2 cup chopped coriander leaves
• 1 teaspoon ground coriander green fresh
• 3 teaspoon ground cumin
• 8 black whole peppers
• 1 teaspoon turmeric or haldi
• 1 teaspoon salt or to taste
• 2 tablespoon fish sauce
• 3 cups coconut milk
• 1/2 cup shrimp paste or 6 shrimps cleaned
• 2 bay leaves
• 1/2 cup lime juice
• 6 green chilies
How to make Thai Green Fish Curry
METHOD:
1. Wash the fish and shrimps and put aside.
2. Deseed the chillies
3. Chop onion, spring onions, chillies, garlic, lemon grass, coriander leaves, black round pepper. mix the salt, turmeric, lime juice, shrimp paste or shrimps, oil [ half of oil] and blend all in food blender so as to make a paste.
4. Place a wok or karahi on fire, medium and add oil and add the curry paste blended. stir and fry lightly. Add coconut milk, fish sauce and stir for about 1/2 a minute on low flame.
5. Now add the fish and stir fry for a while ,
6. Cover on lowest flame for 15 minutes.
7. When cooked add the rest of coriander leaves and green chillies.
8. Serve with sticky rice and garnish with mint leaves and lemon slivers or wedges.