Green Thai Fish Curry


Little packets of fish pie mix in the supermarket , you know the one pink white and yellow fish are expensive at full price for fishy offcuts.

Half price or less they look more enticing with a limited shelf life they can often be found reduced great in a fish pie or pasta dish – this is a Thai green curry packed with seasonal green to make the fish go further cheap   I used kohlrabi including the leaves but purple sprouting broccoli or spring greens would be fine . Later in the year green beans , peas or mange tout work well.

Green Thai Fish Curry

Feeds 4

400g mixed fish chunks or if you are buying fish any seasonal white fish works well Bream or Bass
Seasonal Greens – Purple Sprouting Broccoli, Kohlrabi , Spring Greens
Small bunch of coriander roots and stems
1 white onion
2 thai red chillis
1 large thumb of ginger ( or galangal for super-authenticity
2 cloves of garlic peeled
2 tbsp of soy sauce
1 tbsp of fish sauce
150ml of coconut milk , if you are opening a can you can freeze the remaining milk
1 lime

To serve Rice noodles stick or vermicelli to preference

  1. Leave rice noodles to soak in boiling water
  2. Remove the muddy foot of the roots , then food process or finely chopped together the coriander stems ( reserve the top half of the stems with the leaves for garnish) , garlic , chilli ,  onions & ginger to form a paste
  3. Fry the paste for a few minutes, add the seasonal greens, and beansprouts and stir in the fish chinks
  4. Pour over the  coconut milk and fish sauce, bring to a simmer this should take no more than a minutes,   taste and add a dash of lime juice to balance the heat and creaminess 
  5. The fish should be just cooked but not mealy
  6. Pour the the curry over cooked rice noodles in bowls , top with fresh coriander leaves

Homemade Cheese , Homegrown Salad dressed with Rape Seed Oil and     Blackberry Vinegar

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