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Fish In Green Curry Recipe

Name: Fadi’s Mediterranean Grill - Memorials Fish In Green Curry Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb firm white fish fillets (cod, sea bass, snapper); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbs vegetable oil; 1 tbs lime juice; 3 tbs green curry paste; 14 fl oz coconut milk (full fat), well shaken; 2 tbs fish sauce; 1 tsp palm sugar or brown sugar; 3 each kaffir lime leaves, torn (optional); 1 cup Thai basil leaves, chopped; 0.5 cup cilantro leaves, chopped; 2 each green chilies (bird's eye or serrano), sliced; 1 stalk lemongrass, white part finely sliced (or 1 tsp lemongrass paste); 8 oz baby eggplant, halved or quartered (or sliced zucchini); 0.5 cup red bell pepper, thinly sliced; 0.5 cup snow peas or sugar snap peas; 2 each green onions, sliced on bias; 4 each lime wedges (for serving); 3 cups jasmine rice, cooked

Inspired by Fadi’s Mediterranean Grill - Memorial

Time45m

Serves4

Make Fish In Green Curry Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fish

1 lb firm white fish fillets (cod, sea bass, snapper)

1 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbs Tuscany sunflower oil

1 tbs ReaLime juice

Green Curry Sauce

3 tbs green curry paste

14 fl oz coconut milk (full fat), well shaken

2 tbs Fish sauce

1 tsp palm sugar or brown sugar

3 each kaffir lime leaves, torn (optional)

1 cup Thai basil leaves, chopped

1/2 cup cilantro leaves, chopped

2 each green chilies (bird's eye or serrano), sliced

1 stalk lemongrass, white part finely sliced (or 1 tsp lemongrass paste)

Vegetables & Garnish

8 oz baby eggplant, halved or quartered (or sliced zucchini)

1/2 cup red bell pepper, thinly sliced

1/2 cup snow peas or sugar snap peas

2 each green onions, sliced on bias

4 each Lime wedges (for serving)

To Serve

3 cups jasmine rice, cooked

Method

Fish

Prep and season

Pat fish fillets dry with paper towels. Season both sides with kosher salt and black pepper. Drizzle with lime juice and let sit 10 minutes while you prepare the sauce.

Oil and grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Brush fish lightly with vegetable oil. Grill fillets skin-side down (if skin on) 3–4 minutes, then carefully flip and grill another 2–3 minutes, until opaque and just flaking (internal temp 135–140°F). Remove from grill and keep warm. If using a thicker fillet, transfer to a preheated oven at 375°F for 3–5 minutes after searing to finish.

Green Curry Sauce

Cook aromatics

In a medium sauté pan or shallow saucepan over medium heat, add 1 tablespoon of the coconut milk and bring to a gentle simmer. Add the green curry paste and lemongrass; stir continuously for 1–2 minutes until fragrant and oil begins to separate.

Build the curry

Slowly whisk in the remaining coconut milk. Bring to a gentle simmer, then add fish sauce and palm sugar. Stir to dissolve the sugar. Add torn kaffir lime leaves (if using) and sliced green chilies. Simmer gently for 4–5 minutes to let flavors meld.

Add vegetables and herbs

Add baby eggplant (or zucchini), red bell pepper, and snow peas to the curry. Simmer 3–5 minutes until vegetables are tender-crisp. Stir in Thai basil and half the cilantro and green onions. Taste and adjust seasoning with more fish sauce for salt or a squeeze of lime for brightness.

Assembly & Serve

Place a portion of warm jasmine rice on each plate. Spoon a generous ladle of green curry around the rice.

Place grilled fish fillets on top of or beside the rice and curry. Spoon a little of the curry over the fish to coat lightly.

Garnish with remaining Thai basil, cilantro, sliced green onions, and lime wedges. Serve immediately so the grilled fish retains its texture.