Thai Green Fish Curry with Jasmine Rice

Thai Green Fish Curry with Jasmine Rice

Ready in 25 minutes Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, September 18, 2016.

Just add 1 tablespoon of the curry paste if you don’t like things too spicy, the green chillies can be quite hot!



  • 1 cup jasmine rice
  • 1 1/2 cups water
  • Pinch of salt


  • 1 shallot, sliced in half, then thinly sliced
  • 1 clove garlic, roughly chopped
  • 1 teaspoon finely grated ginger
  • 1–2 tablespoons Thai green curry paste (depending on heat preference)
  • 1 can coconut milk (shake well before opening)
  • 3/4 cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1/2 lemon
  • 100g green beans, ends trimmed and cut in half
  • 1 capsicum, core and seeds removed and thinly sliced
  • 300g fish fillets


  • 1 handful baby spinach leaves
  • 1 chilli
  • 3 tablespoons coriander leaves and stalks
  • 10g crispy shallots
  • Juice of 1/2 lemon


  1. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. Heat a drizzle of oil in a large pot on medium-high heat. Cook shallot for 3– 4 minutes until tender. Add garlic and ginger and cook for a further 1 minute. Add curry paste and cook a further 1 minute until fragrant.
  3. Add coconut milk, water, fish sauce, sugar, lemon juice and bring to a simmer.
  4. Reduce heat to medium, add beans and capsicum and simmer for about 5 minutes. Pat fish dry with paper towels, remove any remaining scales or bones and cut into 5cm pieces. Add fish to curry and cook a further 2 minutes and remove from heat. Season to taste with salt and pepper.
  5. Roughly chop spinach leaves and remove seeds from chilli then thinly slice. Finely chop coriander stalks and add to a bowl with coriander leaves, chilli and crispy shallots. Add a drizzle of oil, lemon juice and toss lightly.
  6. Spoon ¾ cup cooked rice onto each plate or bowl. Ladle over Thai green fish curry and top with Thai salad.

Nutritional Information

Energy 2746 kj
656 kcal
Protein 33.6g
Carbohydrate 59.3g
Fat 32.4g