Thai Green Curry with Haddock

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.
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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


  1. 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.
  2. 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.

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