Thai Green Curry with White Fish, Green Beans and Jasmine Rice
Thai green curry built from blended green chilli, garlic, ginger and coconut milk, simmered with fish stock and white fish over jasmine rice.
- 680 g white fish fillets (cod or haddock)
- 240 g jasmine rice
- 300 g fresh green beans
- 400 ml coconut milk
- 2 whole green chilli
- 4 clove garlic cloves
- 15 g ginger
- 20 g fresh coriander
- 1 whole lime
- 300 ml fish stock or water
- 1 tsp palm sugar or soft brown sugar
- 1 tbsp fish sauce
- 2 tbsp vegetable oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Step 1: Rinse jasmine rice under cold water until water runs clear. Cook in 480 ml water according to package instructions (typically 15–18 minutes). Fluff with a fork and set aside.
- Step 2
Step 2: Roughly chop green chillies (remove seeds if you prefer less heat). Mince garlic and ginger together.
- Step 3
Step 3: In a blender or food processor, combine green chillies, garlic, ginger, half the fresh coriander, and 60 ml coconut milk. Blend into a smooth paste.
- Step 4
Step 4: Trim green beans and cut into 5 cm lengths.
- Step 5
Step 5: Heat oil in a large frying pan or wok over medium heat. Add green curry paste and fry for 2–3 minutes, stirring constantly, until fragrant and oil begins to separate from the paste.
- Step 6
Step 6: Pour in remaining coconut milk and fish stock. Stir well and bring to a gentle simmer.
- Step 7
Step 7: Add fish fillets carefully to the curry, nestling them into the liquid. Simmer for 6–8 minutes until fish is just cooked through and flakes easily.
- Step 8
Step 8: Add green beans and simmer for 3–4 minutes until tender-crisp.
- Step 9
Step 9: Stir in fish sauce and palm sugar. Taste and adjust seasoning with more fish sauce or lime juice as needed.
- Step 10
Step 10: Squeeze lime juice over the curry. Tear remaining fresh coriander and scatter over the top.
- Step 11
Step 11: Serve curry in bowls over jasmine rice.
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