thai green curry

Thai GREEN curry is my absolute favourite and Cork Daddy and I eat it nearly once a week. My love affair with this dish started whilst at uni and living with my good mate, Ames. It was one of her staples (along with udon noodle soup and Vegemite toast). Many good times were spent chowing down this curry; washing it down with one too many bottles of wine.

I have been cooking it ever since!

Although, making your own curry paste is amazing (and I went through a stage of doing this often) for a mid week easy dinner, the store bought stuff is fine. I do like to add fresh ginger, garlic and onions to help it along a bit and Corks and I love things so spicy that I add extra chilli.

I always have coconut milk, store bought Thai green curry paste and jasmine rice in the pantry and either chicken breast or firm white fish fillets in the freezer. This makes it easy to cook on those nights where you hadn’t planned anything ahead of time.


thai green curry w barramundi (serves 2 adults)

2 x firm white fish fillets (I have used Barramundi and cut them in to large chunks. I have left the skin on as I think it holds more flavour, but by all means, get rid of the skin if you prefer).
1 tin coconut milk
Store bought Thai green curry paste
1 lemon
Fish sauce, a dessert spoon
Palm or brown sugar, about 1 teaspoon
1 carrot, sliced
1 bunch of broccolini, stalks sliced down the middle
Half a red capsicum, cut in to strips
1 small brown onion, diced
1 clove garlic, minced
A piece of fresh ginger, minced
A splash of vegetable oil
Maldon sea salt
Freshly ground black pepper
Steamed jasmine rice to serve. (I also like to use vermicelli noodles which are ever so quick to prepare).

  • In a heavy based saucepan, fry off the onions in some oil for a couple of minutes until soft. Add the ginger and garlic and let them fry off for a minute before adding the curry paste.
  • Add the coconut milk, lemon juice (to taste), sugar, fish sauce, salt and pepper and give it a stir.
  • Add the broccolini, carrot and capsicum (or whatever veggies you are using) and let it simmer on a low heat for about 5-10 minutes or until the veggies are starting to soften.
  • Add the fish pieces and continue to let the curry simmer. (To speed things up, you can put the lid on, but I prefer to let it bubble away slightly with the lid off).
  • It is ready once the veggies are softened to your liking (I don’t like overcooking them) and until the fish is cooked (which you can tell if it easily flakes away with a fork).
  • Serve with the steamed rice or noodles and extra garnish options such as; sliced shallots, fresh coriander, fresh chilli or Thai basil.

Lo’s tips

– Other variations: Chicken, beef, pork, prawns, sweet potato or tofu.
– Any veggies can be used and my favourites are broccoli or cauliflower (these really soak up the flavour of the curry), buk choy, spinach, baby corn, baby mushrooms, frozen peas or yellow squash.
– For a ‘meat free Monday’ meal-  you can replace the fish with sweet potato.


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