Jamie Oliver Fish Thai Green Curry

You know when a dish hits all the right notes without trying too hard? That’s what Jamie Oliver Fish Thai Green Curry did to my kitchen—and my nose, and taste buds, and, honestly, my soul. The sauce hums with warmth, like a slow burn that doesn’t hurt but hugs. I made it on one of those weird Tuesdays that feel like a Friday but aren’t. Everyone needed something good. And loud. (inspired by Jamie Oliver)

Ingredients Needed

• 2 tbsp Thai green curry paste
• 1 can (400g) of coconut milk — don’t shake it, trust me
• 200g sugar snap peas, ends gone
• 400g boneless fish fillets, skin’s off, chopped rough (white fish, salmon, trout — follow your mood)
• 1 to 2 tbsp fish sauce, but you’ve gotta taste as you go
• 1 red chili, thin sliced. Remove the seeds if you’re not feeling brave
• A loose handful of chopped coriander leaves
• Jasmine rice, hot and steaming

How To Make Jamie Oliver Fish Thai Green Curry

1. Scoop thick coconut cream into a pan. Add curry paste. Heat till it sizzles.
2. Add sugar snap peas and the remaining coconut milk. Simmer briefly until the peas are just tender.
3. Add the fish pieces gently. Cook over low heat until opaque and flaky.
4. Stir in fish sauce during the last minute. Taste. Adjust as needed.
5. Serve the curry over hot jasmine rice. Top with coriander and fresh chili slices.

Why I Love This Recipe

I didn’t expect it to be this… personal. Made it for friends, but halfway through, I was already planning to make it again for just me. It’s forgiving. Swappable fish. Flexible heat. You can mess it up and it still loves you back. Like, it turns out okay in the end — kind of like most things worth doing.

Recipe Tips

• Don’t shake the coconut milk. That top layer? It’s the key to that creamy magic.
• Use firm fish — the kind that doesn’t fall apart if you look at it wrong.
• Not into spice, Lose the chili seeds. Or the whole chili. No shame.
• Fish sauce is salty. Start slow. Adjust. You’re the boss.
• Fish cooks fast. Blink and it’s overcooked. Watch it.

How To Store This Jamie Oliver Fish Thai Green Curry

• At Room Temperature: Not for long. Maybe an hour or two while you’re picking at it, thinking.
• In the Fridge: Yes. Airtight container. Three days max. It gets even better overnight, oddly.
• In the Freezer: Honestly, Don’t. The texture turns weird. Sad.
• Reheating: Microwave’s fine. Stove’s better. Just go slow. Stir like you care.

Let’s Answer a Few Questions!

Can I use frozen fish?
Yep. Just thaw it first. Pat it dry or the sauce gets watery.

What if I can’t find Thai green curry paste?
Red works. It’s a different vibe — warmer, smokier. Still solid.

How do I make it spicier or calmer?
More chili, more heat. Or take it all out. You’re in charge.

Can I add more vegetables?
Sure. Try baby corn. Or throw in what’s wilting in your crisper.

Best rice for this?
Jasmine. Every time. But if you’re in a pinch, basmati forgives.

Nutrition Facts (per serving)

• Calories: 350
• Carbs: 15g
• Protein: 25g
• Fat: 20g
• Sugar: 5g
• Fibre: 3g
• Sodium: 600mg

Try More Recipes:

• Jamie Oliver Pesto Salmon
• Jamie Oliver Vegan Shepherd’s Pie
• Jamie Oliver Salmon Filo Pie