Thai Green Curry

This aromatic, creamy and very tasty Thai fish curry is an authentic taste of South East Asia.

  • high-protein-icon
  • low-in-sugar-icon
  • omega-3-icon
  • one-plus-vege-icon
  • low-sodium-icon

Ingredients

  • 1x 425g

    Sealord Natural Hoki Fillets (thaw overnight in the fridge)

  • 2 tbsp

    vegetable oil

  • 1

    green curry paste sachet

  • 1/2 tbsp

    fish sauce

  • 1/2 cup

    plain flour

  • 1

    spring onion, finely chopped

  • 400ml

    coconut milk

  • 2 cups

    green beans, halved

  • fresh coriander and lime for garnish

Directions

  1. Cut the 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 and green beans.
  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. Serve with rice and garnish with fresh coriander and a wedge of lime.

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Nutritional Information*

(per serve) | (per 100g)

1410kJ

Energy

23.2g

Protein

24.6g

Total Fat

15.7g

Saturated fat

489mg

Sodium

74.4mg

EPA

191.3mg

DHA

4.5g

Total Carbohydrate

3.3g

Sugar

*Nutrition figures are averages only.

476kJ

Energy

8.3g

Total Fat

5.3g

Saturated fat

165mg

Sodium

25.1mg

EPA

64.6mg

DHA

1.5g

Total Carbohydrate

1.1g

Sugar

*Nutrition figures are averages only.