This Thai Fish & Veggie Stew is a vibrant, aromatic dish that brings a burst of fresh flavours right to your table. It’s light yet comforting, with tender fish and prawns simmered in a fragrant coconut broth that’s balanced by the zing of lime, the heat of green curry, and a hit of umami from fish sauce. The green beans and spring onions add crunch and freshness, making it a perfect all-in-one meal. This dish comes together in just 30 minutes, but the flavours feel like they’ve been simmering all day. It’s fresh, comforting, and perfect for a quick weeknight dinner or impressing guests with minimal effort. Plus, it looks as good as it tastes, so get ready to serve up a bowl full of goodness.
Ingredients
- 10 ounces jasmine rice - 300g
- 2 shallots - thinly sliced
- 1 tablespoon olive oil
- 1 handful cilantro - plus extra for garnish
- 2 limes
- 4 ounces Thai green curry paste
- 1 14-ounce can coconut milk
- 1 cup vegetable stock - or fish stock
- 2 stalks lemongrass - cut into 2-inch pieces, woody stem and root ends removed and discarded
- 5 ounces haricot verts - or fine green beans, sliced into 1-inch pieces
- 4 spring onions - sliced into 1-inch pieces
- 14 ounces white fish - (cod, haddock, or hake)
- 7 ounces prawns - shelled and deveined
- 1 tablespoon light brown sugar
- 1 tablespoon fish sauce
- 1 handful Thai basil leaves - plus extra for garnish
- lime wedges - for serving
- sea salt - to taste
- freshly ground black pepper - to taste
Instructions
- Wash the rice and place into a rice cooker with 2-1/2 cups of water and a pinch of salt and set aside to cook away.
- Place the shallots into a deep sauté pan with the oil and some salt.
- Place the pan over a medium heat and cook for five minutes until the shallots are softened.
- Whilst the onion cooks, bash the coriander, garlic and zest of the limes in a pestle and mortar until a rough paste forms. Stir the coriander-garlic paste along with the green curry paste into the pot with the shallots.
- Cook everything for a few minutes to release the flavours.
- Add two tablespoons of the coconut milk from the top of the tin to the pan and cook, stirring, for a couple of minutes until the coconut starts to release its oils.
- Pour in the rest of the tin alongside the stock and bring to a simmer.
- Add the lemongrass to the pan and stir.
- Stir the green beans and spring onions into the pan as well.
- Add the white fish and prawns then season with the sugar, fish sauce, and lime juice and leave everything to simmer away for 3 - 4 minutes until the fish & prawns are cooked and the green beans are tender.
- Remove the lemongrass before serving.
- Serve with the cooked rice and some lime wedges, plus extra herbs for garnishing.