Ingredients
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2 tablespoons oil
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1 large onion, sliced into wedges
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1 clove garlic
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2 teaspoons grated fresh ginger
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1 (400 ml) can coconut milk (I use light)
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1 cup water
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1 tablespoon lime juice
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1 tablespoon fish sauce
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600 g fish, a white firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks (we used trevally)
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400 g assorted green vegetables (we used capsicum, snow peas, bok choy, green beans. You could also use zucchini, asparagus, brocolli)
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3 spring onions, finely sliced
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1/2 cup chopped fresh coriander (cilantro)
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1/2 cup basil leaves (packed)
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1 green chili, sliced
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1 (50 g) packet green curry paste
Instructions
- Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
- Add the green curry paste, and fry for another 2 minutes.
- Add the coconut milk, water, lime juice and fish sauce and bring to the boil.
- Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).
- Also add about half the fresh coriander.
- Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.
- Stir through the fresh herbs gently.
- Serve in deep bowls over steamed rice, scattered with the fresh spring onions.