Sunday Territorian

THAI GREEN CURRY FISH

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SERVES 6 // Prep 15 mins // Cook 20 mins INGREDIENT­S

800g thick boneless, skinless firm white fish fillets 3 green onions, trimmed 1 tablespoon peanut oil 3 eschalots, cut into wedges 6cm piece fresh ginger, sliced 1/2 cup Valcom Thai Green Curry Paste 400ml can coconut milk 1 cup Massel salt reduced chicken style liquid stock 8 snake beans, trimmed, cut diagonally into 5cm lengths 6 Kaffir lime leaves 1 tablespoon grated palm sugar 1 tablespoon fish sauce 1 tablespoon lime juice 1 cup fresh Thai basil leaves 1 long red chilli, thinly sliced diagonally 1 long green chilli, thinly sliced diagonally Steamed jasmine rice, to serve

METHOD

Step 1

Cut fish into 8cm pieces. Chop white section of onions and thinly slice green section.

Step 2

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.

Step 3

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.

Step 4

Meanwhile, combine Thai basil, chilli and sliced onion in a bowl.

Step 5

Stir 1/2 the chilli mixture into curry. Top with remaining chilli mixture. Serve with rice.

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