Zesty Thai Fish & Veggie Stir-Fry

Zesty Thai Fish & Veggie Stir-Fry

45 mins
medium
4 servings

A vibrant and flavorful Thai fish and vegetable stir-fry, perfect for a quick weeknight meal. This recipe is packed with fresh flavors and healthy ingredients.

SeafoodSummerThaiVegetarian

Equipment Needed

  • Large Saucepan
  • Mortar and pestle
  • Rice Cooker

Ingredients

  • 300.00 gJasmine Rice(Cooked according to package directions)
  • 2.00 mediumShallots(Thinly sliced)
  • 1.00 tbspOlive Oil
  • 1.00 handfulFresh Coriander(Chopped, extra for garnish)
  • 2.00 mediumLimes(Zest and juice)
  • 120.00 gThai Green Curry Paste
  • 400.00 gCoconut Milk(1 can)
  • 250.00 mlVegetable Stock(or Fish Stock)
  • 2.00 stalksLemongrass(Sliced, remove tough ends)
  • 150.00 gGreen Beans(Trimmed and sliced)
  • 4.00 mediumSpring Onions(Sliced)
  • 400.00 gWhite Fish(Cod, Haddock, or Hake)
  • 200.00 gPrawns(Shelled and deveined)
  • 1.00 tbspLight Brown Sugar
  • 1.00 tbspFish Sauce
  • 1.00 handfulThai Basil Leaves(For garnish)
  • Lime Wedges(For serving)
  • Salt & Pepper(To taste)

Instructions

1

Cook rice according to package directions.

Estimated time: 20 minutes

2

Sauté sliced shallots in olive oil until softened.

Estimated time: 5 minutes

3

Combine coriander, lime zest, garlic in a mortar and pestle. Add to the pan with green curry paste.

Estimated time: 3 minutes

4

Stir in 2 tbsp coconut milk. Cook until fragrant. Add remaining coconut milk and stock. Bring to a simmer.

Estimated time: 5 minutes

5

Add sliced lemongrass, green beans, and spring onions.

Estimated time: 2 minutes

6

Add fish and prawns. Season with sugar, fish sauce, and lime juice. Simmer until fish and vegetables are cooked.

Estimated time: 8 minutes

7

Remove lemongrass. Serve over cooked rice, garnished with fresh herbs and lime wedges.

Estimated time: 2 minutes