Nick caught this whopper of a bar cod the other day so we did a twist on a previous fish curry we have posted!
Thai Green Fish Curry
Prep time: 20 minutes
Cook time: 40 minutes
Serves: 6 People
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 20 minutes
- Cook time: 40 minutes
- Total time: 1 hour
- Serves: 6 People
Ingredients
- 2 Eggplants
- Green curry paste
- 3 tins Coconut milk
- 1 knob Ginger
- 3 tsp Palm sugar, (3 cubes)
- Fish sauce
- 2 Limes
- 2 kg Bar cod, or other fresh, local, white fish
- 3 bunches Broccolini
- Coriander
- Green chilli
- Spring onion
- Rice
- Salt
- Olive oil
Method
- 1)
Roast 2 diced eggplants in oven with olive oil & salt at 180C for approx 40 mins.
- 2)
In a pot, add a whole jar of @churchfarmgeneralstore green curry paste, 3 tins of coconut milk, inch knob of ginger zested, 3 cubes of palm sugar zested, splash of fish sauce and the zest and juice of 2 limes. Bring it to the simmer.
- 3)
Cut 2kg bar cod into cubes (can use other fresh, local, white fish), sprinkle with salt and fry in super hot pan with some olive oil until just cooked or slightly under and set aside.
- 4)
Add the cooked eggplant & 3 bunches of broccolini to curry sauce until broccolini is nearly cooked then add the cod.
- 5)
Top with coriander, green chilli, spring onion and serve with rice.