Green Curried Fish
Dive into the vibrant flavors of Southeast Asia with this Green Curried Fish recipe—a harmonious blend of tender white fish fillets, creamy coconut milk, and aromatic green curry paste. This dish is layered with textures and colors, thanks to the addition of eggplant, crisp green beans, and sweet red bell pepper, all simmered to perfection in a fragrant, lightly spiced curry sauce. A touch of fish sauce, brown sugar, and lime juice balances the flavors with savory, sweet, and tangy notes, while fresh basil leaves add an irresistible herbal freshness. Served over fluffy jasmine rice, this one-pan, 40-minute dish makes for an easy yet impressive meal that’s perfect for weeknight dinners or entertaining guests. If you love bold, Thai-inspired flavors, this green curry fish will become a new favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g white fish fillets (e.g., cod, tilapia, or snapper)
- 3 tbsp green curry paste
- 400 ml coconut milk
- 2 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 lime leaves (optional)
- 1 medium eggplant, diced
- 1 medium red bell pepper, thinly sliced
- 100 g green beans, trimmed
- 1 small bunch fresh basil leaves
- 1 tbsp lime juice
- 200 g jasmine rice (for serving)
- 400 ml water (for cooking rice)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Combine the rice and 400 ml water in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let rest, covered, for 10 minutes.
While the rice is cooking, dice the eggplant, slice the red bell pepper, and trim the green beans. Set the vegetables aside.
Cut the white fish fillets into 2-inch pieces and season lightly with salt. Set aside.
In a large, deep skillet or wok, heat the vegetable oil over medium heat. Add the green curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and stir well to combine with the curry paste. If lime leaves are available, tear them slightly to release their flavor and add them to the skillet.
Bring the mixture to a gentle simmer. Add the eggplant and green beans. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the sliced red bell pepper, fish sauce, and brown sugar. Stir well to combine.
Gently place the fish pieces into the skillet, ensuring they are submerged in the curry sauce. Cover and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
Stir in the lime juice and most of the fresh basil leaves, reserving a few for garnish.
Serve the green curried fish over hot jasmine rice, garnished with the reserved basil leaves. Enjoy!
Nutrition Facts
Calories |
867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 48.2 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1529 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
