Jamie Oliver Fish Thai Green Curry is made with Thai green curry paste, coconut milk, sugar snap peas, fish fillets, fish sauce, red chili, and coriander leaves. This flavorful Jamie Oliver Fish Thai Green Curry recipe creates a delicious dinner that takes about 20 minutes to prepare and can serve up to 4 people.
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đ Why Youâll Love This Fish Thai Green Curry Recipe:
- Easy to Find Ingredients: Everything you need for this recipe can be bought at your local store.
- Fast Cooking: You can make this yummy curry in just 20 minutesâperfect when you’re in a hurry.
- You Can Choose the Fish: Use your favorite fish, like white fish, salmon, or trout. It’s up to you!
- Tasty: The mix of Thai curry paste and coconut milk makes a deliciously rich and tasty sauce.
- Good for You: This dish is full of good stuff. It has fresh fish and veggies, making it both healthy and delicious.
đĄ Jamie Oliver Fish Thai Green Curry Ingredients
- 2 tbsp Thai green curry paste
- 1 can (400g) of coconut milk (do not shake the can)
- 200g sugar snap peas, ends trimmed
- 400g boneless skinless fish fillets (white fish, salmon, trout, or a mix), cut into 2-inch pieces
- 1-2 tbsp fish sauce, to taste
- 1 red chili, finely sliced (remove seeds for less heat)
- 1/4 cup chopped coriander leaves
- Steamed jasmine rice, for serving
đČHow To Make Jamie Oliver Fish Thai Green Curry
- Prepare the Coconut Milk: Open the can of coconut milk and scoop out the thick cream from the top. Place the cream and Thai green curry paste in a large pan.
- Heat the Paste: Heat the curry paste and coconut cream mixture over medium heat. Stir gently and cook until it starts to sizzle.
- Cook the Sugar Snap Peas: Add the sugar snap peas and the remaining coconut milk from the can to the pan. Cook for about one minute until the peas are slightly tender.
- Cook the Fish: Add the fish pieces to the pan. Cook gently over medium heat for about three minutes or until the fish is opaque and flakes easily with a fork. During the last minute of cooking, add fish sauce to taste.
- Serve: Serve the curry over steamed jasmine rice. Garnish with chopped coriander and slices of red chili.
đ Recipe Tips:
- Don’t Shake the Coconut Milk: For a creamy curry, open the coconut milk can without shaking it. Use the thick cream on top for cooking with the curry paste.
- Choose Good Fish: Use fresh and firm fish like white fish, salmon, or trout. Make sure itâs boneless and without skin.
- Less Spicy Option: For less spice, take the seeds out of the red chili before you chop it.
- Add Fish Sauce Slowly: Put in a little fish sauce at a time and taste it. This way, you can make the curry just right for you.
- Donât Overcook the Fish: Keep an eye on the fish as it cooks. It’s ready when it turns opaque and breaks easily with a fork. Don’t cook it too long, or it might get tough.
đ What To Serve With Fish Thai Green Curry?
Jamie Oliver Fish Thai Green Curry goes great with jasmine rice, cooked bok choy, cucumber salad, and crispy spring rolls. You can also have it with mango chutney, naan bread, sweet corn fritters, and fresh papaya salad for a tasty meal.
đ How To Store Leftovers Fish Thai Green Curry?
- Refrigerate: Store the Leftovers Fish Thai Green Curry in an airtight container and refrigerate for up to 3 days.
- Freeze: Itâs best not to freeze this curry because the fish and veggies might not taste nice after thawing.
đ„” How To Reheat Leftovers Fish Thai Green Curry?
- In The Oven: Preheat the oven to 350°F (175°C). Place the curry in an oven-safe dish, cover with foil, and heat for 10-15 minutes.
- In The Microwave: Put the curry in a microwave-safe container, cover, and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Reheat the curry in a saucepan over medium heat, stirring occasionally, until hot, about 5-10 minutes.
FAQâS
Can I Use Frozen Fish For This Recipe?
Yes, you can use frozen fish. Make sure to thaw it completely and pat it dry before using to prevent excess water from affecting the curry’s consistency.
What Can I Substitute For Thai Green Curry Paste If I Can’t Find It?
You can use red curry paste instead if you can’t find green. It’s different but still tasty. Use less if you don’t want it too spicy.
How Can I Make This Curry Spicier Or Milder?
To make the curry spicier, add more red chili or a bit of chili powder. To make it milder, remove the seeds from the red chili and use less curry paste.
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Jamie Oliver Fish Thai Green Curry Nutrition Fact
- Calories: 350
- Total Fat: 20g
- Saturated Fat: 15g
- Cholesterol: 40mg
- Sodium: 600mg
- Total Carbohydrates: 15g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 25g
Jamie Oliver Fish Thai Green Curry
Description
Jamie Oliver Fish Thai Green Curry is made with Thai green curry paste, coconut milk, sugar snap peas, fish fillets, fish sauce, red chili, and coriander leaves. This flavorful Jamie Oliver Fish Thai Green Curry recipe creates a delicious dinner that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Coconut Milk: Open the can of coconut milk and scoop out the thick cream from the top. Place the cream and Thai green curry paste in a large pan.
- Heat the Paste: Heat the curry paste and coconut cream mixture over medium heat. Stir gently and cook until it starts to sizzle.
- Cook the Sugar Snap Peas: Add the sugar snap peas and the remaining coconut milk from the can to the pan. Cook for about one minute until the peas are slightly tender.
- Cook the Fish: Add the fish pieces to the pan. Cook gently over medium heat for about three minutes or until the fish is opaque and flakes easily with a fork. During the last minute of cooking, add fish sauce to taste.
- Serve: Serve the curry over steamed jasmine rice. Garnish with chopped coriander and slices of red chili.
Notes
- Donât Shake the Coconut Milk: For a creamy curry, open the coconut milk can without shaking it. Use the thick cream on top for cooking with the curry paste.
- Choose Good Fish: Use fresh and firm fish like white fish, salmon, or trout. Make sure itâs boneless and without skin.
- Less Spicy Option: For less spice, take the seeds out of the red chili before you chop it.
- Add Fish Sauce Slowly: Put in a little fish sauce at a time and taste it. This way, you can make the curry just right for you.
- Donât Overcook the Fish: Keep an eye on the fish as it cooks. Itâs ready when it turns opaque and breaks easily with a fork. Donât cook it too long, or it might get tough.