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Heart healthy recipes


Thai green fish and vegetable curry

Thai green fish and vegetable curry


4 serves

20 m

15 m


  • 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
  • ¾ cup reduced fat coconut milk
  • ½ cup salt reduced fish stock
  • 500 g white fish, cut into 4 cm pieces
  • 1 lime cut into wedges to serve
  • 2 tablespoons coriander, to serve

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
  • ½ tablespoon fish sauce


Step 1

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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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.

Step 6

Allow to cool. Freeze in an airtight container.

Step 7

Once reheated, garnish with a lime wedge and fresh coriander before serving.


  • Chicken or tofu is also a great alternative to fish.
  • Use Heart Foundation Homemade Fish Stock.
  • Make the Green Curry Paste ahead of time and freeze for later use.
Colourful salad featuring mango, greens and grilled squid

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