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Thai green fish and vegetable curry

15 minutes (20 minutes)
Serves 4
    *Green curry paste*
  • 2 stalks lemongrass, outer leaves discarded
  • 4 spring onions trimmed
  • 2 fresh green chilli, halved, deseeded
  • 4 cloves garlic peeled
  • 1 tablespoon fresh ginger
  • 1 bunch fresh coriander
  • 1 tablespoon reduced salt soy sauce
  • 1/2 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 brown onion chopped
  • 1 medium zucchini, halved lengthways, sliced
  • 1 medium carrot, halved lengthways, sliced
  • 1 medium green capsicum, halved, seeded, thinly sliced lengthways
  • 1 bunch asparagus, trimmed, halved
  • 1 cup snow peas trimmed
  • 3/4 cup reduced fat coconut milk
  • 1/2 cup salt reduced fish stock
  • 500g white fish, cut into 4cm pieces
  • 1 lime cut into wedges to serve
  • 2 tablespoons coriander, to serve
To make Green Curry paste, place lemongrass, spring onion, chilli, garlic,
ginger, coriander, soy sauce and fish sauce in a food processor or blender
and blitz until a smooth paste forms. Set aside.

Heat oil in a large pan or wok over high heat. Cook onion, stirring for 2
minutes or until softened.

Add green curry paste, and cook for further 2 minutes or until fragrant.

Add zucchini, carrot, capsicum, asparagus, and snow peas and stir-fry for
30 seconds.

Add coconut milk and fish stock and bring to the boil and cook for 5
minutes. Add fish and simmer, for 3-5 minutes or until fish is cooked
through and vegetables are tender.

Garnish with a lime wedge and fresh coriander before serving.

If freezing, allow to cool. Freeze in an airtight container.

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