Thai green curry with whole fish

serves 4

  • 500 ml sunflower oil
  • 1 firm fish, head and tail removed (blueskin, gurnard, panga, white stumpnose)
  • 30 ml Thai green chilli paste
  • 2 small onions, finely chopped
  • 250 ml coconut cream
  • 4 cloves of garlic, finely chopped
  • 2 ml salt
  • 13 ml brown sugar
  • 13 ml soy sauce
  • 2 Thai lime leaves
  • 10 fresh basil leaves
  • 60 ml water
  • handful of fresh basil and coriander leaves
  • 4 red chillis

Heat sunflower oil in a wok or large pot. Cut thin notches in the fish and fry until done. Keep to one side in a warm spot. Spoon 10 ml of the hot oil into a pot and sauté the green chilli paste and onions in it for 1 minute. Add coconut cream, garlic, salt, brown sugar, soy sauce, Thai lime leaves, basil leaves and water. Cook for 5 minutes. Spoon into serving bowls, garnish with fresh basil, coriander and a whole chilli each and serve with the fish, or pour the sauce directly over the fish.

To drink
A wooded chardonnay like KWV Cathedral Cellar’s.

*Visit to learn about sustainable fishery.