Thai Fish Green Curry with Asparagus and Peas

Thai Fish Green Curry with Asparagus and Peas
I am a huge fan of Thai style curries and I recently made this fish green curry with asparagus and peas which is just perfect for a light summer meal! Thai curries are really easy starting with the curry paste which adds a spicy heat along with a ton of flavour and a can of coconut for the liquid base to which fish sauce for saltiness, sugar for sweetness and lime juice for sourness is added along with whatever meat and vegetables that you want. Curries like these come together in no time at all but what makes them really shine is the beautiful balance of saltiness, sweetness, sourness and spicy heat! Another nice thing about Thai curries is that they are usually packed with fresh herbs like Thai basil, cilantro, lime leave, etc. I went with a summer theme for this curry going with fish for a light meat along with asparagus and peas. (I like to make my own green curry paste for the freshness but you can easily use store bought.)

Thai Fish Green Curry with Asparagus and Peas

Thai Fish Green Curry with Asparagus and Peas
It's also great over rice!

Thai Fish Green Curry with Asparagus and Peas
Thai Fish Green Curry with Asparagus and Peas

Thai Fish Green Curry with Asparagus and Peas

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

A Thai green curry with white fish, asparagus and peas in a coconut milk broth.

  • 1 tablespoon oil
  • 2-4 tablespoons Thai green curry paste
  • 1 (14 ounce) can unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar (or brown sugar)
  • 2 tablespoons lime juice
  • 2 kaffir lime leaves, thinly sliced (optional)
  • 1 pound firm white fish (halibut, cod, haddock, tilapia, etc.), cut into bite sized pieces
  • 1/2 pound asparagus, trimmed and cut into bite sized pieces
  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup Thai basil (or basil), sliced
  1. Heat the oil in a pan over medium heat, add the curry paste and cook until fragrant, about 1 minute.
  2. Add the coconut milk, fish sauce, sugar, lime juice, kaffir lime leaves, fish and asparagus, bring to a boil, reduce the heat and simmer until the fish is cooked and the asparagus is tender, about 5 minutes, before adding the peas and basil and removing from the heat.

Option: For One-Pan: Make this a one-pan meal by adding 1 cup of rice and 2 cups broth or water (or 8 ounces of pasta and 2 1/4 cups broth or water) to the sauce in step 2 before adding the fish and asparagus and simmer, covered, until cooked, about 20 minutes (or 12 minutes for pasta), and continue to add the fish and asparagus and the rest of step 2.
Note: Different curry pastes come in different concentrations so use the recommended amount for your brand.
Note: When a can of coconut milk sits it separates into a clear part on the bottom and a thick white part on top and you can use the thick white part in place of the oil.
Note: Taste test balance of salty, sweet and sour and adjust as desired with more fish sauce, sugar and lime juice.
Option: Use your favourite vegetables.
Option: Garnish with cilantro in addition to the basil.
Option: Serve with or over jasmine rice.
Nutrition Facts: Calories 416, Fat 30.5g (Saturated 21.9g, Trans 0), Cholesterol 56mg, Sodium 705mg, Carbs 16g (Fiber 5.9g, Sugars 8.8g), Protein 26g
Nutrition by: Nutritional facts powered by Edamam


Heather Christo said...

Everything about this looks so, so wonderfuL! I am so interested in trying out Green curries- so I am excited to give this recipe a go!

Jenny said...

Yah, I would loooove this for dinner! Great recipe Kevin!

marla {Family Fresh Cooking} said...

Love all these Thai flavors & great clicks!

Liz @ The Lemon Bowl said...

This looks amazing Kevin!!

Maria said...

I haven't had curry in a long time. That needs to change!

Julie @ Table for Two said...

I love curry! This looks like the best dinner!

Marie Matter said...

Looks SO good! I want this for dinner!

naomi said...

Im a huge fan of Thai curry too. I cant wait to try this and your homemade green curry.

Danielle said...

Oh, I can't wait to make this! I have some rainbow trout that I caught and filleted a few weeks ago (it's in the freezer) and I've been looking for something that'd really make it shine. Peas are finally ready for picking in the garden... can't wait! Thank you so much!

Rocky Mountain Woman said...

That does look like the perfect light summer dinner, now all I need is for the summer to actually appear here in the mountains...

Yelena Berezovsky said...

How much basil do you need? It is not included to the recipe. Thank you.

Jeanette | Jeanette's Healthy Living said...

I'm a huge fan of Thai curries too Kevin - love the spring veggies in this fish curry.

Kevin Lynch said...

Yelena Berezovsky: 1/2 cup loosely pack Thai basil. Enjoy!

Allie BakingAMoment said...

This looks fantastic! I've never had a green curry before (I usually go for red) but I love all the flavors going on here. Pinning this and can't wait to give it a try!

Gaby said...

Fabulous recipe! I need to make this soon!

Shaina Wizov said...

I just had Green Curry at a Thai restaurant a week or so ago and absolutely LOVED it! Your recipe sounds fantastic

Kate Ramos said...

I could eat curry everyday of my life and never get tired of it. Can't wait to try this fish version!

olivia said...

I'm sure it tastes amazing ! Going to try this week end for sure

Ariette Laguras said...

I'm not into eating asparagus. But I think this one could be an exception,

Ariette Coleman said...

I'm actually an asparagus and fish green curry lover, this looks really delicious. I remember eating them at Fish&Meat. It was really a great meal.

Anonymous said...

When do you add the fish?? Do you brown it a little, then add the other ingredients or do you add it along with everything and not brown it? It doesn't say. Unless I missed it ten times! Thanks.

Kevin Lynch said...

Anonymous: You add it with all of the other ingredients without browning it first, although you could brown it first if you wanted to.

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