Thai Green Curry with Haddock
- 30 minutes
- 2 adults & 2 children
Enjoy a healthy Thai green curry with our Irish caught Haddock. We like to use Fused by Fiona’s Fused Thai Green Curry Paste as you can expect all the fragrant flavours of South East Asia, but no artificial preservatives, additives, MSG or refined sugars.
Print Recipe
Ingredients
170 grams natural haddock fillets
1 tablespoon vegetable oil
1 onion, finely sliced
1 jar Fused by Fiona Thai Green Curry Paste
400 ml tin coconut milk
100 grams sugar snap peas
100 grams tenderstem broccoli
1 tablespoon light soy sauce
1 teaspoon fish sauce
To serve
Wholegrain rice
Lime wedges
Chopped peanuts
Coriander leaves
Instructions
- Place the oil in a wok and set over a medium heat then add the onion and saute for 5 minutes until translucent. Add the Thai Green Curry Paste and cook for a further 3 minutes then add the coconut milk and stir to combine. Bring to the boil and once boiling, turn down the heat to a simmer.
- Add the haddock fillets and cook for 4 minutes then add the sugar snap peas and broccoli and cook for a further 4 - 5 minutes. Add the soy sauce and fish sauce and stir in then serve to the table with rice, lime wedges, chopped peanuts and some coriander leaves.
