This super fast Thai green fish curry can be ready in the time it takes to cook rice. The spice levels of commercial curry pastes can vary widely, so start with a little and add more to suit your personal heat preferences. Adding fresh lemongrass and Makrut lime leaves, both available at Asian markets, is next level but not necessary since they’re both integral components of curry paste.
- 1 tablespoon coconut oil or other vegetable oil
- ½ cup finely chopped onion
- 2 tablespoons finely chopped ginger
- 2 to 4 tablespoons Thai green curry paste (depending on heat preference)
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can chicken broth
- 1 tablespoon Asian fish sauce, plus more for seasoning
- 1 lemongrass stalk, bottom 6-inches, lightly crushed (optional)
- 6 Makrut lime leaves (optional)
- 1 to 2 portions halibut (or rockfish, lingcod, or pacific cod), cut into 2-inch chunks
- ½ cup peas (thawed, if frozen)
- 5 ounces baby spinach
- Chopped fresh cilantro, sliced fresh chiles, lime wedges, and steamed jasmine rice for serving
- Heat the oil in a medium pot or large saucepan over high heat. Add the onion and ginger and cook, stirring, until lightly browned, about 5 minutes. Stir in as much of the curry paste as desired, then add the coconut milk, chicken broth, 1 tablespoon fish sauce, and lemongrass and lime leaves if using. Bring to a boil and cook until slightly reduced, 5 to 8 minutes.
- Add the fish and peas and cook over medium heat until the fish is cooked through but not falling apart, about 5 minutes. Season to taste with fish sauce. Just before serving, remove the lemongrass and lime leaves if used, and stir in the spinach just to wilt. Serve with cilantro, sliced fresh chiles, lime wedges, and jasmine rice.
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Pair it Up
Keep things simple with a white wine that plays well with most foods, such as a Austrian Gruner Veltliner or a dry Riesling.
Level it Up
Make your own curry paste using Culinary Director Grace Parisi’s recipe.
Change it Up
Turning this into Penang-style curry is an easy and tasty lift. Simply swap red curry paste for green, and add a pinch of brown sugar. Leave out the spinach and add small-diced potatoes in Step 1. Garnish with chopped peanuts for added crunch.
Lighten it Up
Full-fat coconut milk is luxurious and rich, but for a lighter, low-calorie option, use its reduced-fat alternative.
Know Your Cook
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.