Green Curried Fish

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons oil
• 1 large onion, sliced into wedges
• 1 clove garlic
• 2 teaspoons grated fresh ginger
• 1 (50 g) packet green curry paste
• 1 (400 ml) can coconut milk (i use light)
• 1 cup water
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 600 g fish, a firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks (we used trevally)
• 1 green chili, sliced
• 400 g assorted green vegetables (we used capsicum, snow peas, bok choy, green beans. you could also use zucchini, asparagus, brocolli)
• 3 spring onions, finely sliced
• 1/2 cup chopped fresh coriander (cilantro)
• 1/2 cup basil leaves (packed)

Recipe

• 1 heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.
• 2 add the green curry paste, and fry for another 2 minutes.
• 3 add the coconut milk, water, lime juice and fish sauce and bring to the boil.
• 4 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).
• 5 also add about half the fresh coriander.
• 6 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.
• 7 stir through the fresh herbs gently.
• 8 serve in deep bowls over steamed rice, scattered with the fresh spring onions.