Thai Green Curry


  • 400g

    Sealord Fresh Hoki Fillets

  • 2 tbsp

    olive oil

  • 1 sachet

    green curry paste

  • 1/2 cup

    plain flour

  • 1

    spring onion, finely chopped

  • 400ml

    coconut milk

  • fresh coriander for garnish


  1. Cut the frozen Hoki into chunks and place in a bowl.
  2. Sprinkle with flour and stir gently to coat the Hoki.
  3. Heat oil in a large fry pan over a medium heat.
  4. Cook the Hoki quickly in the pan until just coloured, remove and set aside.
  5. Turn up heat to high, once hot add curry paste to pan and cook for a few minutes to release the aromas, then add coconut milk.
  6. Reduce heat to medium and simmer for 10 minutes.
  7. In the last 3 to 5 minutes of this cooking time, add the Hoki and spring onions.
  8. Garnish with fresh coriander and then serve.