Thai fish green curry







Cook Time

10-15 Min


  • 2 tablespoons vegetable oil
  • 1 garlic clove, chopped
  • 1 small aubergine, diced
  • 125ml/4fl oz coconut cream
  • 2 tablespoons Thai fish sauce
  • 1 teaspoon granulated sugar
  • 225g/8oz cod fillet, cut into pieces
  • 125ml/4fl oz fish stock
  • 2 kaffir lime leaves, finely shredded
  • 15 fresh Thai basil leaves

For the curry paste

  • 5 fresh green chillies, seeded and chopped
  • 2 teaspoons chopped lemon grass
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon grated fresh root ginger
  • 2 fresh coriander roots, chopped
  • 1⁄2 teaspoon ground coriander
  • 1⁄4 teaspoon ground cumin
  • 1 kaffir lime leaf, finely chopped
  • 1⁄2 teaspoon salt
  • To make the curry paste, put all the ingredients in a blender or food processor, and purée to a smooth paste, adding a little water if needed.
  • Heat the vegetable oil in a large frying pan or preheated wok over a medium heat until almost smoking. Add the garlic and fry until golden. Add the curry paste and stir-fry for a few seconds before adding the aubergine. Stir-fry for 4–5 minutes until softened.
  • Add the coconut cream, bring to the boil and stir until the cream thickens and curdles slightly. Add the fish sauce and sugar to the frying pan, and stir well.
  • Add the cod and stock. Simmer for 3–4 minutes, stirring occasionally, until the fish is just tender. Add the lime leaves and basil, then cook for a further minute.
  • Transfer to a warmed large serving dish, and serve immediately.
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