Thai Fish Green Curry with Asparagus and Peas

Thai curries are really easy starting with the curry paste which adds a spicy heat along with
a ton of flavour and a can of coconut for the liquid base to which fish sauce for saltiness, sugar for sweetness and lime juice for sourness is added along with whatever meat and vegetables that you want. Curries like these come together in no time at all but what makes them really shine is the beautiful balance of saltiness, sweetness, sourness and spicy heat! Another nice thing about Thai curries is that they are usually packed with fresh herbs like Thai basil, cilantro, lime leave, etc. I went with a summer theme for this curry going with fish for a light meat along with asparagus and peas.

Thai Fish Green Curry with Asparagus and Peas

A Thai green curry with white fish, asparagus and peas in a coconut milk broth.

ingredients

• 1 tablespoon oil
• 2-4 tablespoons Thai green curry paste
• 1 (14 ounce) can unsweetened coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 2 tablespoons lime juice
• 2 kaffir lime leaves, thinly sliced (optional)
• 1 pound firm white fish (halibut, cod, haddock, tilapia, etc.), cut into bite sized pieces
• 1/2 pound asparagus, trimmed and cut into bite sized pieces
• 1/2 cup peas (fresh or frozen)
• 1/2 cup Thai basil (or basil), sliced

directions

1. Heat the oil in a pan over medium heat, add the curry paste and cook until fragrant, about 1 minute.
2. Add the coconut milk, fish sauce, sugar, lime juice, kaffir lime leaves, fish and asparagus, bring to a boil, reduce the heat and simmer until the fish is cooked and the asparagus is tender, about 5 minutes, before adding the peas and basil and removing from the heat.

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