Thai 25 min

Green Thai Fish Curry

Name: Green Thai Fish Curry
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1.5 lbs white fish fillets (snapper or cod), cut into 2-inch pieces; 2 cans (14 oz each) coconut milk; 2.5 tablespoons green curry paste; 1 tablespoon fish sauce; 1 teaspoon palm sugar or brown sugar; 1 cup green peas; 1 zucchini, sliced; 5 kaffir lime leaves, torn; 1 tablespoon neutral oil; Fresh Thai basil and lime juice for serving; Steamed jasmine rice

seafoodgluten-freedairy-freequickhigh-protein

Ingredientsfor 2

420

Cal

38g

Protein

16g

Carbs

24g

Fat

11.5 lbs white fish fillets (snapper or cod), cut into 2-inch pieces
22 cans (14 oz each) coconut milk
32.5 tablespoons green curry paste
41 tablespoon fish sauce
51 teaspoon palm sugar or brown sugar
61 cup green peas
71 zucchini, sliced
85 kaffir lime leaves, torn
91 tablespoon neutral oil
10Fresh Thai basil and lime juice for serving
11Steamed jasmine rice

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Instructions

1
Heat oil in a wok over medium-high heat. Add green curry paste and fry 1–2 minutes until fragrant. Stir in one can of coconut milk. Add fish sauce, sugar, and kaffir lime leaves. Bring to a simmer.
2
Add zucchini and cook 3 minutes. Add fish pieces gently. Pour in the second can of coconut milk. Simmer 8–10 minutes until fish is just cooked through.
3
Add green peas in the last 2 minutes. Stir in lime juice and fresh Thai basil. Remove lime leaves. Serve over jasmine rice.