Coconut Cream Fish Green Curry

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Serve over rice or zucchini noodles.

Ingredients:

green-chicken-curry-a-popular-of-thai-big
  • 2 tablespoons coconut oil
  • 2-3 cloves fresh garlic, finely chopped
  • Salt to taste
  • a thumb sized peice of fresh ginger finely chopped
  • 1-2 spring onions, chopped
  • 4-5 button mushrooms, sliced
  • 1 medium sized capsicum
  • 1 400ml can of coconut cream
  • 1-2 tablespoons green curry paste
  • A head of bok choy or pak choy, sliced
  • 225g can of bamboo shoots
  • 400-500g white fish fillets
  • Fresh coriander to garnish


Method:


  1. Add coconut oil to frying pan on a medium heat and lightly cook ginger and garlic for half a minute or so.
  2. Add mushrooms and spring onion and sautee until soft, then add capsicum and cook for a further minute.
  3. Next add coconut cream, bamboo shoots, bok choy and mix in green curry paste. Add salt to taste.
  4. Lay fish fillets so that they are covered and cook for another 10 mins or until fish is cooked through.
  5. Remove from heat and sprinkle with coriander to garnish. Serve over rice, mung bean sprouts or zucchini noodles.
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