Thai Green Curry with Fish and Long Beans

Thai Green Curry with Fish and Long Beans
Photo by Scott Phillips


  • 3 1/8-inch-thick slices fresh ginger or galangal
  • 1 tsp. fish sauce; more as needed
  • Lime wedges, for garnish
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 (13.5- to 14-oz). can coconut milk
  • 1 cup sliced onions (½-inch-thick slices)
  • 1 cup bite-size Chinese long bean pieces
  • + 5 more ingredients
    • 1 cup bite-size pineapple chunks
    • 1 lb. halibut (or other firm white fish), cut into bite-size pieces
    • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
    • ¼ cup green curry paste
    • ¾ cup loosely packed fresh Italian or Thai basil leaves

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can). In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. ...

View full recipe at Fine Cooking


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