There’s nothing better than a mid-week fish curry, the smooth coconut base undercutting the heady spices, and a sprinkle of lime juice to liven things up. You can easily substitute the fish for chicken in this dish, but I like the softness of the dory fillet, which cooks beautifully in the simmering curry sauce. Best served with an ice cold beer and extra chilli on top, if you’re the eye-watering type.
In a large non-stick frypan, simmer the onions and oil on a medium heat for 1-2 minutes. Add in chilli, ginger and garlic and stir for a further minute or two, until fragrant.
Based on the packet instructions (curry pastes vary in strength and may call for one tablespoon to the whole jar), stir through the green curry paste. Add the coconut milk and mix until well dissolved, then add chicken stock and fish and bring to the boil.
Once boiling, add in chopped vegetables and turn down to a simmer. Keep on the heat for a further 5 or so minutes, until the vegetables are slightly crunchy, fished has cooked through, and sauce has thickened.
Line the bottom of two bowls with the majority of the bean sprouts, then spoon on curry mix. Top with a nice big dollop of greek yoghurt, a sprinkle of bean sprouts, coriander and fresh chilli if you like it, plus a wedge of lime.