Green Curry Fish Stew Recipe

Name: Green Curry Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbs green curry paste; 350ml coconut milk; 400g tin of diced tomatoes; 2 tbs fish sauce; 1 tbs sugar; 1 tsp garlic powder; 1/2 tsp oregano leaves; 1/2 tsp basil leaves; 12 medium sized raw prawns, tail on; 1 salmon fillet (skin off, reasonably thick), cut into bite size pieces; 1 piece of ling (or other dense fish, reasonably thick), cut into bite size pieces; 1 carrot, julienned; 1/2 capsicum, julienned; 3/4 cup green beans, cut into bite size pieces; 3/4 cup broccoli florettes (bite size pieces); 1/2 cup frozen peas; 2/3 cup medium grain brown rice; 1 cup water

Servings: persons

1 tbs green curry paste
350ml coconut milk
400g tin of diced tomatoes
2 tbs fish sauce
1 tbs sugar
1 tsp garlic powder
1/2 tsp oregano leaves
1/2 tsp basil leaves
12 medium sized raw prawns, tail on
1 salmon fillet (skin off, reasonably thick), cut into bite size pieces
1 piece of ling (or other dense fish, reasonably thick), cut into bite size pieces
1 carrot, julienned
1/2 capsicum, julienned
3/4 cup green beans, cut into bite size pieces
3/4 cup broccoli florettes (bite size pieces)
1/2 cup frozen peas
2/3 cup medium grain brown rice
1 cup water

1
Stew
2
1) Heat up curry paste with a little oil until sizzling and fragrant
3
2)Add coconut milk, tomatoes, fish sauce , sugar, garlic powder, oregano and basil and bring to the boil. (Start cooking the rice). Turn down heat and simmer for 20 minutes
4
3) Add carrot, capsicum and beans, and simmer for a further 10 minutes
5
4) Place salmon and ling on an oiled baking tray. Drizzle oil and season with salt. Bake in a moderate oven for 8 minutes
6
5) Pan fry the prawns until just done (they will continue to cook a little in the stew)
7
6) Add the broccoli, peas and to the sauce and simmer a further 3-4 minutes
8
7) Add the cooked fish (and cooking juices) and simmer a further 3-4 minutes
9
8) Serve on brown rice
10
Brown Rice
11
1) Rinse rice well
12
2) Add rice and water in a pot and bring to the boil uncovered, stirring occasionally
13
3) Cover pan and simmer over gentle heat for 25-20 minutes
14
Remove from heat and let sit for 5-10 minutes

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tbs green curry paste, 350ml coconut milk, 400g tin of diced tomatoes, 2 tbs fish sauce, and more.

Yes, Green Curry Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Curry Fish Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions