Thai Green Natural Haddock Curry
- 30 - 45 minutes
- 2
This Thai Green Curry is a delicious way to enjoy naturally nutritious haddock. Made with Donegal Catch Natural Atlantic Haddock Fillets, this simple one-pan dish is packed with protein, Omega 3, and flavour. Gently poached in a creamy coconut curry with crisp veggies and served over fluffy jasmine rice, it’s a comforting, nourishing meal that brings a touch of Thai-inspired freshness to your dinner table.
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Ingredients
- 2 Pack(s) Donegal Catch Natural Haddock Fillets
- 2 tbsp vegetable oil
- 3 tbsp Thai green curry paste
- 400ml coconut milk
- 150g baby corn (halved lengthwise)
- 150g sugar snap peas
- 1 small red chili (optional, finely sliced)
- 1 tsp soy sauce
- 1 tsp fish sauce
- 2 tsp vegetable oil
- Handful of fresh coriander leaves (for garnish)
- 4 lime wedges
- 300g steamed jasmine rice
Instructions
- Heat 2 tbsp vegetable oil in a deep pan or wok over medium heat.
- Stir in Thai green curry paste and cook for 2–3 minutes until fragrant.
- Pour in the coconut milk and bring to a gentle boil. Reduce heat to a simmer.
- Gently place in the Donegal Catch Natural Haddock Fillets. Cover and cook for 8-10 minutes or until the fish flakes easily.
- Ensure the fish is cooked to 74 °C before serving.
- Add baby corn and sugar snap peas. Simmer for 4–5 more minutes until vegetables are tender-crisp.
- Stir in soy sauce and fish sauce. Optional: Add sliced red chili for extra heat.
- Divide and serve the dish across 4-bowls on jasmine rice.
