Coconut green fish curry

Prep 10 min
Total 25 min
Serves 4



2 tsp
vegetable oil
shallots, finely chopped
medium carrots, thinly sliced into rounds
2 tbsp
green curry paste
400-mL can
1 tbsp
2 tsp
brown sugar
450 g
haddock, cut into 1-in. pieces
2 cups
sugar snap peas
cooked jasmine rice, (optional)
Thai basil leaves or cilantro, (optional)
lime wedges, (optional)


  • HEAT oil in a medium frying pan over medium. Add shallots and carrots and cook until shallots are softened, 4 min. Add curry paste and cook, stirring, for 1 min. Stir in coconut milk, fish sauce, brown sugar and lime leaves. Bring to a boil and simmer for 5 min.
  • ADD fish and snap peas. Simmer, covered, until fish flakes easily, 4 to 5 min.
  • SERVE over rice and top with Thai basil leaves  and lime wedges.


Calories 367, Protein 26 g, Carbohydrates 16 g, Fat 24 g, Fibre 4 g, Sodium 774 mg. Excellent source of vitamin A

How to skin and debone fish

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