Thai Green Curry with Fish

Cook the rice

Add the rinsed jasmine rice to a saucepan with 450 ml of cold water. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 12 minutes. Remove from the heat and let it steam, lid on, for a further 5 minutes. Fluff with a fork and keep warm.

Bloom the curry paste

Heat the oil in a wide, deep pan or wok over medium heat. Add the green curry paste and fry for 1–2 minutes, stirring constantly, until it smells fragrant and the paste darkens slightly — this step is key to building deep flavor.

Build the coconut base

Pour in about a third of the coconut milk and stir vigorously to combine with the paste. Once the mixture is smooth and beginning to bubble, pour in the remaining coconut milk. Bring to a gentle simmer over medium-low heat.

Cook the vegetables

Add the sliced bell pepper and courgette to the simmering curry. Cook for 4–5 minutes until just tender but still holding their shape. If the sauce looks too thick, splash in a little water or stock to loosen it.

Add the fish

Gently nestle the fish cubes into the curry in a single layer. Simmer over low heat for 4–6 minutes, stirring as little as possible to keep the fish intact — it's ready when it turns opaque and flakes easily at the edges.

Season and serve

Stir in the fish sauce and squeeze in the juice of the lime, then taste and adjust seasoning. Fold in most of the basil. Ladle the curry over bowls of steamed rice and finish with the remaining fresh basil on top.