Main Dishesbellyfull5.0
Thai Green Curry
Ready in under 30 minutes, this delicious and easy Thai Green Curry with fish is infused with a rich coconut curry sauce that is savory and slightly sweet. Served over jasmine rice to soak up that incredible broth!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- pot
📝 Preparation Steps
1
Heat oil in a heavy bottomed nonstick skillet or pot over medium high heat.
2
Add curry paste, garlic, ginger, and lemongrass; cook for 2 to ⏱️ 3 minutes until it mostly "dries out."
garlic (, minced)2 cloves(1 can) full-fat coconut milk14 ounces
3
Add vegetable broth and coconut milk, mix to dissolve paste.
4
Add in the Worcestershire and sugar.
5
Add lime peels.
6
Mix, then bring to a gentle simmer.
7
Add fish, stir, then cover and lower heat to medium so it's bubbling gently. Cook ⏱️ 5 minutes.
8
Taste sauce. If necessary add more Worcestershire sauce or salt for more saltiness or sugar for more sweetness.
(1 can) full-fat coconut milk14 ouncesWorcestershire sauce2 teaspoons
9
Add asparagus, cook ⏱️ 2 minutes until a bit softened, then stir through basil and lime juice. (Sauce should have reduced but will still be on the thin side, not thick - that's how it's supposed to be. Do not keep simmering or the sauce will darken.)
10
Remove lime peels and discard.
11
Serve curry over cooked jasmine rice and garnish with a little crispy fried shallots and torn basil leaves.
Nutrition Facts
calories
423 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
2 g
sugar Content
4 g
sodium Content
183 mg
protein Content
42 g
cholesterol Content
100 mg
carbohydrate Content
10 g
saturated Fat Content
20 g
unsaturated Fat Content
3 g
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