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Thai Green Fish Curry

Thai Green Fish Curry


(Serves 4-6)

6 Large cloves of garlic
4 Sticks of lemongrass (75g lemongrass paste)
10 Leafs of kaffir lime (2 medium limes)
100 g Fresh ginger (25g ground ginger)
1 Medium white onion
1 Green chilli
250g Washed spinach
1 Bunch Coriander
200ml rapeseed oil (vegetable oil)

400/600g Skinned & boned white fish (cod)
800ml Coconut Milk
10ml Honey
200g Baby sweetcorn
200g Sugar Snap peas (mangetout)
150g Vine cherry tomatoes

350/500g Long grain rice
1 Bunch fresh Basil
15g Fennel seeds
Ingredients in ( ) are alternatives if other items not available



  1. Into a food Processor, add peeled garlic cloves, finely chopped lemongrass, lime leaves, fresh ginger, peeled & diced onion, whole green chilli & 50ml of rapeseed oil.  Blend on high speed for 3-4 minutes or until the mix resembles a paste. Add 1/2 bag of washed spinach & 1/2 bunch of coriander. Blitz for a further 45 seconds.
  2. Into a Medium sized soup pan gently heat the remaining oil, Add the paste, cook out the paste whilst constantly stirring for 3/4 minutes.
  3. Dice the Cod into medium sized pieces (always checking for bones) & add to the pan. Add the coconut milk & honey,  gently simmer for around 10 minutes or until the Cod is cooked.
  4. Add remaining spinach, chopped coriander, halved cherry tomatoes & sugar snap peas.
  5. To the rice add roughly chopped fresh basil, toasted fennel seeds, season & serve. 

Enjoy with: Castillo del Moro, Tempranillo, Rosado: £7.25 per bottle

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