A delicious dinner can be on the table in 30 minutes by using one of the many great curry pastes available these days.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
1 tablespoon vegetable oil
1 small onion, finely chopped
200 grams round green beans, thinly sliced on the diagonal
1-2 tablespoons Thai green curry paste
1 x 425 gram tin coconut cream
2 tablespoons lime juice
2 teaspoons fish sauce
1 teaspoon caster sugar
handful coriander leaves
2 spring onions, thinly sliced
½ cup long thread coconut, toasted (See tips below)
sea salt
To serve
hot cooked jasmine rice
METHOD
Heat the oil in a large sauté pan and cook the onion with a pinch of salt until soft. Add the beans and cook for 2-3 minutes. Stir in the curry paste, coconut cream, lime juice, fish sauce and caster sugar. Bring to the boil then simmer gently for 3-4 minutes.
Cut the fish into large bite-sized pieces and add to the sauce. Cover and simmer for 3-4 minutes until the fish is just cooked through then stir in half of the coriander.
To serve: Scatter with coriander, spring onions and toasted coconut and serve with the hot rice.
Cook’s tips: Start with 1 tablespoon of paste if you are unsure of its heat, adding more as desired.
Toast the coconut in a dry sauté pan until lightly golden, stirring constantly.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.