Certified Sustainable Seafood

Thai Fish Curry

Prep time 30 mins
Cooking Time 15 mins
Serves 4
  • 1 x 800g box of MSC certified hake medallions or fillets
  • 1-2 tbsps. olive or coconut oil
  • 3 tbsp. curry paste
  • 1 tin coconut cream
  • 1/2 cup lime juice
  • 1 cup baby corn
  • 1 cup sugar snap peas
  • 1 cup red pepper, chopped
  • 1 cup Petit Pois peas
  • 1 tbsp. sweet Indonesian soy sauce
  • 1 tbsp. fish sauce
  • Handful chopped coriander
  • 1 Spring onion, chopped
  • Salt to taste
Thai Curry Paste
  • 1 tbsp. coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 6-8 red chillies, dried or fresh
  • 3-4 spring onions
  • 4 lemon grass stem, chopped
  • 2 tbsps. olive oil
  • 3-4 garlic cloves
  • 1/2 cup fresh coriander
  • 2 tsp lime rind
  • 1/4 cup lime juice
  • 2 tsp turmeric
  • Pinch of ginger or galangal
  • 2 tsp shrimp paste


  1. For the Thai curry paste, add all of the curry paste ingredients to a food processor, blitz into a paste and set aside.
  2. Heat 1 to 2 tablespoons olive oil in a heavy-based frying pan or wok and add the curry paste. Sauté the paste over medium heat for 2 to 3 minutes, stirring often, add a splash of water if necessary.
  3. Pour in the coconut cream, and stir to combine, then add the sweet Indonesian soy sauce, fish sauce and lime juice. Cook for 2 minutes over medium heat.
  4. Add the baby corn, sugar snap peas, red pepper and Petit Pois peas and stir.
  5. Next, add the hake medallions (cook from frozen), reduce the heat and simmer for approximately 5 to 10 minutes or until the fish is cooked.
  6. Check the seasoning and add a dash of salt if necessary.
  7. Finish off the curry with a sprinkle of fresh coriander leaves and chopped spring onion, and you are ready to serve.

Ingredients

Method

  • 1 x 800g box of MSC certified hake medallions or fillets
  • 1-2 tbsps. olive or coconut oil
  • 3 tbsp. curry paste
  • 1 tin coconut cream
  • 1/2 cup lime juice
  • 1 cup baby corn
  • 1 cup sugar snap peas
  • 1 cup red pepper, chopped
  • 1 cup Petit Pois peas
  • 1 tbsp. sweet Indonesian soy sauce
  • 1 tbsp. fish sauce
  • Handful chopped coriander
  • 1 Spring onion, chopped
  • Salt to taste
Thai Curry Paste
  • 1 tbsp. coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp black peppercorns
  • 6-8 red chillies, dried or fresh
  • 3-4 spring onions
  • 4 lemon grass stem, chopped
  • 2 tbsps. olive oil
  • 3-4 garlic cloves
  • 1/2 cup fresh coriander
  • 2 tsp lime rind
  • 1/4 cup lime juice
  • 2 tsp turmeric
  • Pinch of ginger or galangal
  • 2 tsp shrimp paste


  1. For the Thai curry paste, add all of the curry paste ingredients to a food processor, blitz into a paste and set aside.
  2. Heat 1 to 2 tablespoons olive oil in a heavy-based frying pan or wok and add the curry paste. Sauté the paste over medium heat for 2 to 3 minutes, stirring often, add a splash of water if necessary.
  3. Pour in the coconut cream, and stir to combine, then add the sweet Indonesian soy sauce, fish sauce and lime juice. Cook for 2 minutes over medium heat.
  4. Add the baby corn, sugar snap peas, red pepper and Petit Pois peas and stir.
  5. Next, add the hake medallions (cook from frozen), reduce the heat and simmer for approximately 5 to 10 minutes or until the fish is cooked.
  6. Check the seasoning and add a dash of salt if necessary.
  7. Finish off the curry with a sprinkle of fresh coriander leaves and chopped spring onion, and you are ready to serve.
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