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Donal Skehan
Thai Fish & Veggie Stew | DonalSkehan.com
  • real-time-recipes

Thai Fish & Veggie Stew

November 18

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.

 

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Firstly wash the rice and place into a rice cooker with 600ml of water, a pinch of salt and set aside to cook away.
  2. 2. Thinly slice the shallots and place into a deep sauté pan with the oil and some salt. Place the pan over a medium heat and cook for five minutes until softened.
  3. 3. Whilst the onion cooks, bash the coriander, garlic and zest of the limes in a pestle and mortar until a rough paste forms then add to the pot with the shallots along with the green curry paste.
  4. 4. Cook everything for a few minutes to release the flavours then 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.
  5. 5. Slice the lemongrass into 2 inch pieces, discarding the woody ends and root, add to the pan. Then slice the green beans and spring onions into 1 inch pieces and add them to the pan as well.
  6. 6. Add the white fish and prawns then season with the sugar, fish sauce, 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.
  7. 7. Serve with the cooked rice and some lime wedges, plus extra herbs for garnishing.

Ingredients

10.6 oz jasmine rice (300g)

2 shallots

1 tbsp olive oil

Handful of cilantro, plus extra for garnish

2 limes

4.2 oz Thai green curry paste

1 x 14 oz can coconut milk

1 cup vegetable or fish stock

2 lemongrass stalks

5.3 oz fine green beans

4 spring onions

14 oz white fish (cod, haddock, or hake)

7 oz prawns, shelled and deveined

1 tbsp light brown sugar

1 tbsp fish sauce

Handful of Thai basil leaves, plus extra for garnish

Lime wedges, for serving

Sea salt & freshly ground black pepper, to taste

300g jasmine rice

2 shallots

1 tbsp olive oil

Handful of coriander, plus extra to serve 

2 limes

120g Thai green curry paste

1  x 400g tin coconut milk

250ml vegetable or fish stock

2 lemongrass stalks

150g fine green beans

4 spring onions

400g white fish (cod, haddock, hake)

200g prawns, shelled and deveined

1 tbsp light brown sugar

1 tbsp fish sauce

Handful of Thai basil leaves, plus extra to garnish

Lime wedges, to serve

Sea salt & freshly ground black pepper