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.)
It’s also great over rice!
Thai Fish Green Curry with Asparagus and Peas
A Thai green curry with white fish, asparagus and peas in a coconut milk broth.
ingredients
- 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
directions
- Heat the oil in a pan over medium heat, add the curry paste and cook until fragrant, about 1 minute.
- 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.
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.
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Heather Christo says
June 25, 2014 at 12:17 pmEverything 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 says
June 25, 2014 at 12:40 pmYah, I would loooove this for dinner! Great recipe Kevin!
marla {Family Fresh Cooking} says
June 25, 2014 at 12:48 pmLove all these Thai flavors & great clicks!
Liz @ The Lemon Bowl says
June 25, 2014 at 12:52 pmThis looks amazing Kevin!!
Maria says
June 25, 2014 at 1:25 pmI haven't had curry in a long time. That needs to change!
Julie @ Table for Two says
June 25, 2014 at 1:39 pmI love curry! This looks like the best dinner!
Marie Matter says
June 25, 2014 at 3:00 pmLooks SO good! I want this for dinner!
naomi says
June 25, 2014 at 5:07 pmIm a huge fan of Thai curry too. I cant wait to try this and your homemade green curry.
Danielle says
June 25, 2014 at 6:04 pmOh, 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 says
June 25, 2014 at 6:46 pmThat 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 says
June 25, 2014 at 10:01 pmHow much basil do you need? It is not included to the recipe. Thank you.
Jeanette | Jeanette's Healthy Living says
June 25, 2014 at 10:04 pmI'm a huge fan of Thai curries too Kevin – love the spring veggies in this fish curry.
kevin says
June 25, 2014 at 10:10 pmYelena Berezovsky: 1/2 cup loosely pack Thai basil. Enjoy!
Allie BakingAMoment says
June 25, 2014 at 10:32 pmThis 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 says
June 26, 2014 at 2:11 pmFabulous recipe! I need to make this soon!
Shaina Wizov says
June 26, 2014 at 8:34 pmI just had Green Curry at a Thai restaurant a week or so ago and absolutely LOVED it! Your recipe sounds fantastic
Kate Ramos says
July 15, 2014 at 10:59 amI could eat curry everyday of my life and never get tired of it. Can't wait to try this fish version!
olivia says
July 18, 2014 at 11:20 amI'm sure it tastes amazing ! Going to try this week end for sure
Ariette Laguras says
July 31, 2014 at 4:32 amI'm not into eating asparagus. But I think this one could be an exception,
Ariette Coleman says
September 1, 2014 at 2:37 amI'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 says
April 14, 2015 at 8:30 pmWhen 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 says
July 27, 2015 at 7:15 pmAnonymous: You add it with all of the other ingredients without browning it first, although you could brown it first if you wanted to.