- 2 teaspoons peanut oil
- 1-2 tablespoons green curry paste (see note)
- 1 x 400ml can coconut milk
- 60ml (1/4 cup) fish stock
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 500g white fish fillets, cut into 3cm pieces
- 200g green round beans, topped, halved diagonally
- 1 long fresh red chilli, halved, deseeded, thinly sliced
- 1/3 cup fresh Thai basil leaves
- Steamed jasmine rice, to serve
- Step 1Heat a wok or large non-stick frying pan over medium-high heat. Add the oil and heat until smoking. Add the curry paste and stir-fry for 1 minute or until aromatic. Add the coconut milk. Reduce heat to medium and simmer for 2-3 minutes or until the mixture thickens slightly.
- Step 2Add the stock, lime juice, sugar and fish sauce. Increase heat to high and bring to the boil. Reduce heat to medium. Add the fish, beans, chilli and half the basil. Cook for 5 minutes or until the fish is cooked through.
- Step 3Divide the curry among serving bowls and sprinkle with the remaining basil. Serve with rice.
If green curry paste is unavailable, use red curry paste.
Make it ahead: Prepare to the end of step 2 up to 2 days ahead. Cool to room temperature. Store in an airtight container in the fridge. Reheat in a medium saucepan over medium heat, stirring often, for 10 minutes or until heated through. Continue from step 3.
Freezing tip: Cool to room temperature at the end of step 2. Transfer to an airtight container. Place in fridge for 2-3 hours to chill. Label, date and freeze for up to 3 months. Thaw in fridge overnight. To reheat, see Make it Ahead, above. Continue from step 3.
- Author: Miranda Farr
- Image credit: Ian Wallace
- Publication: Australian Good Taste