Craving Thai for Dinner? We Got You Covered!

Dress up a simple white fish with a touch of curry and a lot of veggies!

Thai Fish Curry-Photo Credit Yuki Sugiura


  • 2 tsp green Thai curry paste
  • 1 lemongrass stalk, trimmed and thinly sliced
  • 13 cup organic coconut milk
  • 12 cup eggplant, chopped into cubes
  • 3 kaffir lime leaves, shredded
  • 2 cloves garlic, crushed
  • 14 red pepper, thinly sliced
  • 14 orange pepper, thinly sliced
  • 12 cup sweet corn, shaved from the cob
  • 23 cup vegetable stock
  • 4 drops liquid amino acids, or a pinch of Himalayan or Celtic salt
  • 2 pieces white fish (haddock, monkfish, red snapper, or flounder), chopped into bite-sized pieces
  • Handful of chopped fresh coriander


1. Fry the curry paste and lemongrass in the coconut milk until the mixture is thick and ver y aromatic. Add the eggplant, lime leaves, garlic, and ginger. Cover and simmer, but do not overcook.

2. Add the peppers and sweet corn, and cook for a few minutes.

3. Add the stock a little at a time, keeping the thicknes s of the curry.

4. Add the amino acids or salt.

5. Simmer for a while, then place the fish on top, cover, and steam until cooked.

6. Sprinkle with coriander and serve.

Recipe by Elizabeth Peyton-Jone Cook Yourself Young cookbook

For more recipes from her cookbook, click here!

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