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Thai fish and green bean curry

Most of us cook from a rotating menu of a dozen or so meals. Dish magazine’s food editor and easy everyday meal expert Claire Aldous offers some fresh inspiration. Add flowers and a glass of wine to transform the everyday into something extraordinary.

Food Claire Aldous and Susan Wood. Photography Laura Forest. Styling Rebekah White.

This delicious dinner can be on the table in 30 minutes by using a good quality ready-made curry paste. 

800g firm white fish fillets
1 tbsp vegetable oil (we used Ceres Organics Sunflower Oil)
1 small onion, finely chopped
200g round green beans, thinly sliced on the diagonal
1-2 tbsp Thai green curry paste
1 x 425g tin coconut cream
2 tbsp lime juice
2 tsp fish sauce
1 tsp caster sugar (we used Trade Aid Fairtrade Organic Cane Sugar) 
handful coriander leaves
2 spring onions, thinly sliced
1⁄2 cup coconut chips, toasted
sea salt

Heat the oil in a large sauté pan and cook the onion with a pinch of salt until soft. Add beans and cook for 2-3 minutes. Stir in the curry paste, coconut cream, lime juice, fish sauce and caster sugar. Bring to the boil then simmer gently for 3-4 minutes. 

Cut the fish into large bite-sized pieces and add to the sauce. Cover and simmer for 3-4 minutes until the fish is just cooked through then stir in half the coriander. 

Garnish with a scattering of torn coriander, spring onions and toasted coconut. Serve with hot rice (we used Ceres Organics Jasmine White Rice).

Serves 4

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