Ingredients:

  • 1 tablespoon vegetable oil (15 ml)
  • 1 large onion, chopped (approx. 150g / 5.3oz)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 inch ginger, minced (approx. 5g)
  • 2 tablespoons Thai green curry paste (approx. 30g / 1.06 oz)
  • 1 (13.5 oz / 400ml) can coconut milk, full-fat
  • 1 cup fish stock (240ml / 8 fluid ounces)
  • 1 tablespoon fish sauce (15 ml)
  • 1 tablespoon lime juice (15 ml)
  • 1 teaspoon brown sugar (5g / 0.18 oz)
  • 1 red bell pepper, sliced (approx. 150g / 5.3 oz)
  • 1 (8 oz / 225g) package of sugar snap peas, trimmed
  • 1.5 lb (680g) firm white fish fillets (cod, haddock, or tilapia), cut into 1-inch pieces
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving
  • 1-2 fresh red chilies, thinly sliced, for extra heat (optional)

Instructions:

  1. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened. Stir in the garlic and ginger and cook until fragrant.
  2. Stir in the green curry paste and cook, stirring constantly, until fragrant. Pour in the coconut milk and fish stock. Bring to a simmer.
  3. Stir in the fish sauce, lime juice, and brown sugar. Taste and adjust seasonings as needed.
  4. Add the bell pepper and sugar snap peas to the curry. Simmer until slightly tender.
  5. Gently add the fish pieces to the curry. Simmer until the fish is cooked through and flakes easily with a fork. Visual cue - the fish will turn opaque. Internal temperature of 145F (63C).
  6. Garnish with fresh cilantro and sliced red chilies (if using). Serve hot with rice and lime wedges.