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Thai Mushroom & Fish Curry

Yields4 ServingsCook Time20 mins

 2 tbs vegetable oil
 400g cup mushrooms, thickly sliced
 1 brown onion, halved, thinly sliced
 1 bunch coriander, root finely chopped, leaves reserved
 4-6 tbs green curry paste (see tip)
 400ml can coconut milk
 1 cup fish stock or water
 500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes
 2 tbs fish sauce
 2 tbs lime juice
 1 tbs grated palm sugar or brown sugar
 5 green onions, thinly sliced
 Thinly sliced red chilli, coriander leaves, lime wedges & steamed jasmine rice, to serve

Heat wok over high heat until hot. Add 1 tablespoon oil and the mushrooms and stir-fry 2-3 minutes until light golden and tender. Remove mushrooms to a plate, cover to keep warm. Reduce heat to medium-high. Add the remaining oil with the onion and coriander root and cook, stirring for 2 minutes until onion is soft.


Add curry paste and cook for 1 minute until fragrant. Stir in the coconut milk and stock. Bring to simmer; simmer for 5 minutes or until the sauce reduces slightly.


Add the mushrooms and fish and simmer for 5 minutes. Combine the fish sauce, lime juice and sugar and stir into the curry with the green onions, cook a further 3 minutes until fish is cooked through.


Top with chilli and coriander leaves, serve with lime wedges and rice.

Nutrition Facts

Servings 4