This delicious curry takes no time to make, and can be eaten by the whole family, my children love it! It would also work with chicken or you can make it vegan by replacing the fish with tofu and a handful of toasted cashew nuts.
When looking for sustainable fish to use, I found an excellent free resource at http://www.fishonline.org/ where you can download an app or a PDF guide to help you find the best fish to buy and what to avoid.
Serves 4
Thai Green Paste Ingredients:
3 lemongrass stalks – tough outer husk removed, chopped
6 garlic cloves
2 kaffir lime leaves (optional but add incredible flavour if you do add them)
2 inch piece of ginger
2 large handfuls of coriander – leaves and stalks
Juice of 1 lime
2 green chillies (or more depending on desired spicyness! I use ½ a green chillie for my childrens version)
1 small onion, chopped
Large pinch of salt (Himalayan salt is preferable or sea salt)
2 tbsp olive oil
Curry Ingredients:
4 tbsp homemade Thai green curry paste
4 portions of fish such as cod, haddock or salmon cut into 2 inch wide strips, allow approx 250g each for adults and half that or less for children, depending on their appetite!
1/2 courgette, cut into 1/2 inch wide batons
1 handful of sugar snap peas or baby corn
handful of cherry tomatoes, cut in half
2.5 tbsp fish sauce
Juice of 1/2 – 1 lime
Handful of fresh basil, shredded
2 tbsp of fresh coriander, finely chopped
3/4 tin of organic coconut milk (full fat)
1/2 cup stock (fresh chicken preferable or vegetable)
1/2 tbsp coconut oil
Method:
Firstly prepare the paste by blending all the paste ingredients together. Put the paste into a sterilised jam jar with a lid. It will keep for around a week in the fridge with 1 cm of olive oil poured over the top to help keep it fresh.
In a casserole dish, heat the coconut oil and fry 4 tbsp of the curry paste for a couple of minutes. Add the vegetables and stir to coat in the paste. After 5 minutes add the stock and cook for another five minutes. Add the coconut milk and keep heat on low, then add the fish and cover the pan. When the fish is cooked through, turn off the heat and add the fish sauce, lime juice, basil and coriander. Taste and add more fish sauce or lime aiming to get the salty / sweet balance right. If it needs it you can stir through more of the paste. It shouldn’t need salt as the fish sauce is salty enough.
For those wishing to make this a vegan curry, use 1/2 tsp Himalayan salt instead of the fish sauce.
