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Kingfish: Thai Green Curry

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You Need: (Serves 4)

  • 2 tablespoons peanut oil
  • 750g kingfish fillets, chopped
  • 2 medium (300g) white onions, chopped
  • 2 cloves garlic, crushed
  • 1 tablespoon finely chopped fresh lemon grass
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons green curry paste
  • 400ml coconut cream
  • 2 tablespoons lime juice
  • 1 tablespoon thick tamarind concentrate
  • 1 tablespoon chopped fresh coriander leaves
  • 1 cup bean sprouts
  • 250g snow peas, sliced

 

Method:

Heat half of the oil in a wok; stir fry fish in batches until just browned.

Heat remaining oil in same wok; stir fry onion, garlic, lemon grass and ginger until onion is soft. Add paste; stir fry until fragrant.

Return fish to wok with remaining ingredients; stir fry, tossing until sprouts are just wilted.