Description
Fragrant Thai green curry simmers with fish and coconut milk. Serve with rice and fresh herbs for a vibrant meal.
Ingredients
Units
Scale
- 3 tablespoons chopped lemongrass
- 3 tablespoons finely chopped shallot
- 2 tablespoons minced garlic
- 2 tablespoons Thai chiles, minced
- 2 tablespoons long green chiles, minced
- 1 tablespoon chopped galangal
- 1 tablespoon chopped cilantro root
- 1 teaspoon lime zest
- 1 teaspoon minced fresh turmeric
- 1 teaspoon minced fresh ginger
- 1 teaspoon roasted shrimp paste
- 1 teaspoon toasted and ground coriander seed
- 1 teaspoon black peppercorn
- Pinch of salt
- 1 1/2 tablespoons coconut oil
- 3-4 tablespoons Thai green curry paste (homemade or store-bought)
- 1 can coconut milk (cream and milk separated)
- 1 pound white fish (barramundi, cod, or halibut), cubed
- 3-4 kaffir lime leaves
- 1 1/2-2 tablespoons fish sauce (adjust to taste)
- Thai basil leaves for serving
- Cilantro leaves for serving
- Lime wedges for serving
- Fresh red chile, sliced for serving
- Cooked rice for serving
Instructions
- Pound all the curry paste ingredients with a mortar and pestle until a paste forms. Alternatively, blend in a blender, adding a little water if needed, until smooth.
- Heat the coconut oil in a wok or large skillet over medium heat. Add the Thai green curry paste and sauté until aromatic, about 30 seconds to 1 minute.
- Add the coconut cream (the thick part from the top of the can) and simmer for 2-3 minutes, stirring to combine with the paste.
- Add the coconut milk (the liquid part), cubed fish, kaffir lime leaves, and fish sauce. Stir gently and cook until the fish is cooked through, about 5-7 minutes. The fish should be opaque and flake easily.
- Ladle the curry into bowls. Serve with fresh Thai basil, cilantro, lime wedges, sliced red chile, and rice on the side.
Notes
- Kaffir lime leaves add a floral, citrusy note that’s hard to replicate. Look for them at Whole Foods or Asian markets. They freeze well, so buy extra and store them.
- Galangal is a root with a piney, earthy flavor and woody texture. There’s no real substitute, but it freezes well. Stock up when you find it.
- Shrimp paste smells pungent on its own but adds essential umami when mixed into the curry. It’s fermented and keeps for a long time in the fridge.
- The curry paste can be made 3-4 days ahead and stored in the fridge, or frozen for up to 3 months.
- If using store-bought paste, brands vary in heat level. Start with 3 tablespoons and adjust from there. Mae Ploy and Thai Kitchen are reliable brands.
- Separating the coconut cream from the milk matters. The cream needs to fry with the paste to create the curry base. Leave the can unshaken so the cream naturally separates at the top.
- Use firm white fish that won’t fall apart. Barramundi, cod, halibut, or snapper all work.
- Don’t overcook the fish. It only needs 5-7 minutes in the simmering curry.
- Fish sauce saltiness varies by brand. Start with less and add more to taste.
- Fresh herbs and lime at the end are essential. They brighten the rich coconut curry and add freshness.
- This reheats well, though the fish can become slightly tougher. Reheat gently to avoid overcooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 25
- Saturated Fat: 18
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 100