Description
A quick and flavorful Thai dish featuring tender fish in a fragrant green curry sauce with creamy coconut milk and crunchy sugar snap peas.
Ingredients
- 2 tbsp Thai green curry paste
- 1 can (400g) coconut milk (don’t shake)
- 200g sugar snap peas, trimmed
- 1–2 tbsp fish sauce, to taste
- 400g boneless fish fillets, cut into pieces
- 1/4 cup chopped coriander leaves
- 1 red chili, sliced
- Jasmine rice, rinsed
Instructions
- Scoop thick coconut cream from the can into a pan.
- Heat it over medium-high heat until it begins to sizzle.
- Add the curry paste and stir it into the cream, allowing the flavors to meld together for about one minute.
- Toss in the sugar snap peas and the remaining coconut milk, stirring to combine.
- Let the mixture simmer briefly, about 5-7 minutes.
- Add the fish fillets, gently submerging them into the bubbling sauce.
- Cook the fish gently until it becomes opaque and flakes easily, usually takes around 10 minutes.
- Add 1–2 tablespoons of fish sauce, adjusting for taste.
- Serve the curry over jasmine rice and finish with a sprinkle of chopped coriander and sliced red chili.
Notes
For a spicier dish, add more slices of red chili. Serve family-style with lime wedges on the side for customization.