Ingredients
Steamed rice to serve
Green curry paste:
Method
Place all of the green curry paste ingredients into a high speed blender and blitz until smooth and bright green.
Heat a large frying pan over a medium heat and pour in the curry paste. Fry off for 3-4 minutes, or until the paste is fragrant and starting to slightly split. Pour in the chicken stock and bring up to a simmer for 2-3 minutes. Tear up the kaffir lime leaves and add into the pan along with 200ml of the coconut cream and bring back up to a gentle simmer.
Add in the MSC certified sustainable hoki fillets and leave on a very gentle simmer for 3-4 minutes, or until the fish is half cooked. Add in the sugar snap peas and snow peas and cook for 2 minutes to soften before turning off the heat.
Add in the fish sauce and the juice from ½ of the lime and check for balance. Garnish with remaining coconut milk and coriander sprigs before serving with steamed rice and lime wedges on the side.
This fragrant fish curry is quick enough to serve as a flavourful midweek meal but also perfect for impressing your guests on special occasions. It’s brimming with flaky tender fish, crisp fresh veg and loaded with aromatic Thai flavours.
You can make it even simpler by using a store bought curry paste, but making your own is well worth the effort. This MSC certified sustainable seafood recipe is bursting with bright green colour and aromatics like lemongrass, kaffir lime and a hint of spice!