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Thai Green Fish Curry

The ubiquitous Thai Green Curry lends itself to being a delicious, fulfilling and fragrant dish - simply made with fresh ingredients it serves as a backdrop to fish, seafood and chicken. In this instance we are using a firm white fish from New Zealand - Hake. It works so well in the curry and stands up to the subtle tang of the green chilli.

ContainsCrustacean, Fish, Soy

Sizes

Dietaries

Gluten free
Dairy free
Egg free
Pescatarian

Preparation and storage notes

Reheat in microwave for 3 mins on high
Place the curry in to a saucepan or into a clean baking dish. Using the stove gently stir and reheat the curry over a moderate heat.
Place the baking tray into the oven and heat at 170C for 12-15 mins.

Ingredients

Hake (Fish), Coconut cream, Broccoli, Green beans, Green Curry Paste [Coriander Fresh Leaf, Eschalot, Lemongrass Hearts, Garlic peeled, Chilli birds eye Green, Green chilli Long, Galangal Chopped, Turmeric Ground, Shrimp paste Thai (Crustacean), Lime zest, Coriander, seed whole, Whole cumin seeds, Peppercorn White], Coconut milk, Green curry paste (Fish, Soy), GF Fish sauce, Thai basil

Nutritional information

Serving 1000gPer servePer 100g
Energy5320 kJ
1272 Cal
532 kJ
127 Cal
Protein96 g10 g
Fat, total78 g8 g
Saturated61 g6 g
Carbohydrates36 g4 g
Sugars30 g3 g
Sodium4830 mg483 mg
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