Green Curry with Cod & Green Beans

Green Curry with Cod & Green Beans
Photo by Scott Phillips


  • ¾ cup low-salt chicken broth or vegetable broth or water
  • 5 wild lime leaves, torn or cut into quarters (optional)
  • 1 lb. cod or halibut or other firm white fish
  • 2 Tbs. jarred or homemade green curry paste
  • 1 long, slender fresh red chile (such as red jalapeño or serrano), thinly sliced on the diagonal (optional)
  • A handful of fresh Thai or Italian basil leaves
  • 15-oz. can unsweetened coconut milk
  • + 5 more ingredients
    • ½ lb. green beans, trimmed and cut crosswise into 1-½-inch lengths
    • Hot cooked rice or rice noodles for serving
    • 1 Tbs. palm sugar or light brown sugar
    • 2 Tbs. vegetable oil
    • 3 Tbs. fish sauce

Cut the fish into bite-size chunks and set aside. Heat the oil in a 2- to 3-quart saucepan over medium heat until a bit of curry paste just sizzles when added to the pan. Add all the curry paste and cook, pressing and stirring with a wooden spoon or heatproof spatula, to soften the paste and mix...

View full recipe at Fine Cooking


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