Video Walkthrough

Green Curry Natural Haddock

This easy, flavoursome recipe is a great midweek meal, ready in just over 20 minutes and a great source of protein. Serve with Green Isle Cauliflower Rice for a lower carb option.
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2 x 170g Donegal Catch Frozen Haddock

1 tablespoon of vegetable oil

1 medium onion, chopped

2 cloves garlic, finely chopped

1 red pepper, chopped

1 yellow pepper, chopped

2 tablespoons of Thai green curry paste

1 x 400g tin of coconut milk

1 tablespoon of soy sauce

1 tablespoon of fish sauce

150g sugar snap peas / frozen peas)

Salt and pepper

Juice of 1 lime

Fresh coriander to garnish 


  1. Heat the oil in a large sauté pan over a medium heat and fry the onion and garlic for 1-2 minutes until translucent. ​
  2. Add the peppers and fry another 2 minutes. ​
  3. Add the curry paste followed by the coconut milk, soy sauce, fish sauce and sugar snap peas. Season with salt and pepper. ​
  4. Bring to the boil, add the frozen fish, cover and reduce the heat. Simmer for 12-15 minutes until the fish has cooked through.​
  5. Add the lime juice, sprinkle with fresh coriander and serve right away with basmati rice or naan bread. ​
  6. ** You could also use Donegal Catch Atlantic Salmon Fillets in this recipe.

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