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Thai green fish curry with roti

  • 25 min
  • 30 min
  • 4
  • Easy
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Thai green fish curry with roti

Recipe Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, sliced
  • 2 1/2 tbsp Thai green curry paste
  • 400ml can coconut milk
  • 75ml vegetable stock
  • 1 tsp brown sugar
  • 100g baby corn, halved
  • 100g green beans, very roughly chopped
  • 400g firm white fish fillets (skinless), cut into small pieces
  • small bunch coriander, roughly chopped
  • lime wedges, to serve


  • 250g cake flour, plus extra to dust
  • 1 tbsp finely chopped fresh coriander
  • 1 tbsp sunflower oil

Recipe Directions

Use any firm white fresh or frozen fish for this curry.

1. To make the roti: in a large bowl mix flour, coriander and 1/2 tsp salt. Make a well in the centre, add oil and 125ml water. Mix to a stiff dough. Shape into four balls. Roll out on a lightly floured surface (or use your hands to stretch) to 3mm thickness.

2. Heat a large frying pan over a medium-high heat. Dry-fry the roti for 2 to 3 minutes each side until golden (or lightly charred). You may need to do this in batches. Set aside.

3. Heat oil in the empty pan and gently fry onion for 5 to 8 minutes. Stir in the curry paste and cook for 1 minute. Add coconut milk, stock, sugar and corn, and bubble for 3 to 4 minutes. Stir in beans and fish, and simmer for 4 to 5 minutes, until everything is cooked.

4. Fold in coriander, reserving some to scatter on top. Check seasoning. Serve with lime, coriander and roti.

EACH SERVING: About 2 570kJ, 29g protein, 27g fat (16g saturated), 61g carbohydrate (8g total sugars), 5g fibre.

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