Thai green fish curry
500g chunky white fish fillets– i.e. pollock, haddock etc ( you could also use a selection of seafood such as salmon, prawns, scallops, mussels, clams etc)
½ teaspoon oil
1 onion, diced
1 clove garlic – chopped finely
Small piece fresh ginger – grated
1 tablespoon green curry paste
1 red chilli, seeds removed and diced
1 tin coconut milk
1 small piece fresh lemongrass
1 teaspoon fish sauce (Nam pla) – optional
1 teaspoon brown sugar
Heat oil in a pan, then add onion and fry gently until softened.
Add ginger, chilli, garlic and curry paste, sugar, lemon grass and coconut milk and stir well.
Allow to simmer for approx. 10 minutes over a low heat, until the sauce has thickened.
Add fish and simmer for another 3 – 4 minutes, until fish is cooked.
Serve with rice or noodles, lime wedges, and chopped fresh coriander.