Thai Green Curry of Flake and Coconut


Preparation time
10 minutes

Cooking time
30 minutes

4 people

2 x 200g packets Ferguson flake fillets, thawed in the refrigerator overnight, cut into 3cm pieces
2 tablespoons oil
4 tablespoons Thai green curry paste (see recipe below)
500mL vegetable or fish stock
2x 400mL cans coconut milk
Large handful green beans, tops removed
Juice of ½ lime
Coriander leaves, to garnish

Thai Green Curry of Flake and Coconut

Heat a large saucepan over medium heat and add the oil. Add the green curry paste, and cook for 3 minutes, whilst stirring. Add the stock and coconut milk. Stir to combine and turn the heat to low. Allow to simmer for 15 minutes, before adding the flake and cooking for a further 5 minutes. Add the green beans (and any other vegetables you like) and lime juice, stir through, and cook for 5 minutes.

Garnish with fresh coriander, and serve with steamed rice or noodles.


(Dietary specifications: Lactose and for Gluten Free option use gluten free stock & curry paste.)


Note: For homemade green curry paste, add the following ingredients to a spice grinder, and pulse until smooth.

½ teaspoon toasted coriander seeds

½ teaspoon toasted cumin seeds

4 fresh coriander roots

2 chopped lemongrass stems

2 teaspoons chopped ginger

2 teaspoons chopped galangal

3 long green chillies

4 kaffir lime leaves

2 chopped shallots

4 cloves garlic

1 tablespoon shrimp paste