Thai green fish curry, a simple and really quick meal, my version uses cod loin and coconut cream in a spicy and delicious herb rich sauce.
Preparation for this meal takes 10-15 minutes and cooking takes just 20 minutes making it a perfect mid-week spicy munch.
Thai Inspired Cod Curry
If you spend any time floating around my website you will note that I am rather fond of the odd curry or two.
My usual territory is Indian, Pakistani or Bengali curries. But this delicious Thai green fish curry comes from much further east and a fairway further south.
Thailand is the home of a whole different style of curry typically, although not exclusively, defined by a colour.
There is also Thai red curry, that I use in my Thai duck curry, Thai red beef curry and Thai red prawn curry. I even have a Thai red fish curry that features salmon and a Thai choo chee curry with mackerel.
Finally, there is a Thai yellow curry, and just like the other “colours” you can add in pretty much any main ingredient that you like.
This cod curry is beautifully fragrant, pleasingly spicy and really herby. Both fresh coriander and Thai basil lighten the creamy curry sauce.
The last addition is some sugar snap peas that poach for just a minute or two and add a sweet and crunchy fresh vibe.
Frequently Asked Questions
Is it best to use fresh or store-bought curry paste?
Good homemade Thai green curry paste is so good that it is almost an emotional experience!
It does not take long to make but let’s be honest we live in a world of convenience.
I would not hesitate to use a store-bought paste if I fancied a Thai curry. My favourite brands are either Maesri or Lobo.
Can I use cod fillet instead of loin?
Yes, although it can be a little thinner and will potentially fall apart a lot easier.
What’s the difference between coconut milk and cream?
The fat content, in much the same way the difference between milk and cream is essentially fat. This is a great article that explains the difference between coconut milk and coconut cream.
This recipe calls for coconut cream, it has a much more luxurious mouthfeel and I love it.
Can I use coconut milk?
Yes, but it will impact the flavour and mouthfeel. You will need to reassess the levels of lime juice, sugar and fish sauce and you will probably need less.
I can’t find Thai basil can I use something else?
A combination of fresh mint and regular basil gives a reasonable approximation. I would use 2 parts basil to 1 part mint.
I like to serve Thai curries with some simply cooked white rice.
If you want something a little more substantial then adding some Thai coconut rice would work well too.
Another option would be to cook and refresh some rice noodles. When the fish has cooked, remove it, add the noodles to the sauce and reheat them. Then serve up and add the fish to the top of the noodles.
Finally, if you want a different garnish to red chilli, then try some crispy fried shallots, they are heavenly!
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Pestle and mortar.
- Stirring and serving spoons.
A simple and quick Thai inspired green fish curry is a perfect lighter way to get a curry fix, this version uses cod loin and sugar snap peas.
- 350g (12oz) Cod Loin
- 2 Green Thai Birds Eye Chilies
- 1 (~35g) Shallot
- 4 Keffir Lime leaves
- 1 Bunch (30g) Coriander
- 1 Bunch (20g) Thai Basil
- 50g (3 Tbsp) Thai Green Curry Paste
- 175ml (¾ Cup) Fish Stock
- 75g (¾ Cup) Sugar Snap Peas
- 1 Tbsp Cooking Oil
- 250ml (1 Cup) Coconut Cream
- 1½ Tbsp Fish Sauce
- 1 Tbsp Light Brown Sugar
- ½-1 Lime (Juice Only)
- Cut the chillies in half lengthways.
- Cut the shallot in half lengthways, then peel it and cut it into half moon shapes approximately 2-3mm (⅛") thick.
- Remove the tough stems from the lime leaves and discard them and finely shred what's left.
- Separate the coriander leaves from the stems and chop them as finely as you can.
- Cut the tough stems from the Thai basil leaves and cut them as finely as you can.
- Top and tail the sugar snap peas.
- Place the stems of the Thai basil and coriander into a pestle and mortar and grind them into a paste.
- Heat a wok over a high heat and when hot add the oil.
- Add the kefir lime leaves, slit green chillies, and shallots, then fry for 30 seconds.
- Add in the Thai green curry paste and gook for another minute.
- Pour in the fish stock and add the pounded stems of the coriander and Thai basil and allow to simmer gently for 10 minutes.
- Add the coconut milk, fish sauce, brown sugar and juice of the lime and have a taste, adjust the flavours to your preference.
- Once you are happy with the sauce add the fish and allow it to poach for 4-5 minutes.
- Add in the sugar snap peas and cook for another 1-2 minutes.
- Roughly chop the Thai basil and coriander leaves.
- Finally, add the fresh coriander and Thai basil and cook for a final minute taking care not to break up the fish.
Amount Per Serving: Calories: 587Total Fat: 35gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 97mgSodium: 2178mgCarbohydrates: 23gFiber: 3gSugar: 10gProtein: 48g
Calorific details are provided by a third-party application and are to be used as indicative figures only.