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A piping hot bowl of tender fish chunks, creamy coconut milk and baby spinach. This Thai green fish curry recipe is yours in just 20 minutes



Total time

20 minutes




Dinner, Lunch


  • 250 g Long grain Rice
  • 1 tbsp olive oil
  • 3 tbsp green thai curry paste
  • 15½ g fresh coriander (washed, stalks finely chopped and leaves picked)
  • 200 g fine green beans
  • 1 red chilli (washed and chopped)
  • 500 ml stock (made with 1 fish stock cube)
  • 1 tsp fish sauce
  • 320 g fresh fish pie mix
  • 130 g young spinach
  • 400 ml light coconut milk
  • 1 lemon (juice of)


  1. 1 Put the rice in a pan with 500ml cold water. Bring to the boil, then turn down to a simmer and cook, covered, for 14 minutes.
  2. 2 Meanwhile, heat the oil in a large pan. Add the curry paste, coriander stalks, green beans and most of the chilli and cook over a low heat for 5 minutes, then pour in the fish stock. Bring to a gentle simmer, then add the fish sauce. Cook for a further 5 minutes.
  3. 3 Stir in the fish pie mix and cook for 1 minute. Add the spinach and coconut milk, then cook gently for 2 minutes, but don\'t boil. Stir through the lemon juice and most of the coriander leaves. Garnish with the remaining coriander and chilli and serve with the rice. Cook\'s tip: for a thicker curry, use full-fat coconut milk.
  4. View the recipe instructions at

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