Sunday, April 14, 2013

Thai Fish and Green Bean Curry recipe

Thai Fish and Green Bean Curry
Thai Fish and Green Bean Curry

A delicious dinner can be on the table in 30 minutes by using one of the many great curry pastes available these days

Serves 4

Thai Fish and Green Bean Curry ingredients: 800 grams firm white fish fillets. 1 tablespoon vegetable oil. 1 small onion, finely chopped. 200 grams round green beans, thinly sliced on the diagonal. 1-2 tablespoons Thai green curry paste. 1 x 425 gram tin coconut cream. 2 tablespoons lime juice. 2 teaspoons fish sauce. 1 teaspoon caster sugar. handful coriander leaves. 2 spring onions, thinly sliced. 1/2 cup long thread coconut, toasted. sea salt. To serve: hot cooked jasmine rice

Thai Fish and Green Bean Curry recipe: Heat the oil in a large sauté pan and cook the onion with a pinch of salt until soft. Add the 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 of the coriander
To serve: Scatter with coriander, spring onions and toasted coconut and serve with the hot rice. By then, the Thai fish and green bean curry is ready

COOK'S TIPS: Start with 1 tablespoon of paste if you are unsure of its heat, adding more as desired. Toast the coconut in a dry sauté pan until lightly golden, stirring constantly