Easy Peasy Thai Green Curry

I am actually more domesticated than people expect me to be. It's possibly due to the fact that I surprisingly inherited a lot more from my mother other than her obsessive-compulsive nature and her mongo-sized feet.

This recipe was taught to me by my friend Bhavna who's from India and lived in Thailand and the States [best of all the worlds!], and I've made it in Texas on my last night there, in New York and very recently, for my cousin's family in Ghent. It's freaking awesome, easily modifiable and ridiculously easy.

If like me, you prefer other seafood like shrimps and squid, replace the sea bass with 'em. You can have chicken and beef in it too. And of course, a whole lotta chilli! A lot of coconut milk is used for the dish, which makes it so ridiculously yummy, but you can halve the amount and top it up with skim milk too. Tried it and it's still pretty awesome. I like my green curry almost overwhelmingly fragrant, so I put basil in the mix, as well as load up on lime and coriander, but it really is up to your own taste.


for the Thai paste • 2 large bunches of fresh coriander, leaves picked and stalks reserved • 2 thumb-sized pieces of fresh ginger, peeled • 3 cloves of garlic, peeled • 2 fresh red chillies, halved and deseeded • 2 teaspoons sesame oil • 6 tablespoons soy sauce • juice and zest of 2 limes • 1 x 400ml tin coconut milk for the rice • 400g/14oz basmati rice • sea salt and freshly ground black pepper • 4 x 170g/6oz sea bass fillets, pinboned and skin scored • a handful of sugar snap peas or mangetouts • a bunch of spring onions, outer leaves discarded, trimmed and finely sliced • 1–2 fresh red chillies, deseeded and finely sliced • 1 lime, quartered


Preheat the oven to 200ºC/400ºF/gas 6. In a food processor or liquidizer, whiz up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, lime juice and zest and the coconut milk. This will give you a lovely fragrant Thai-style paste.

Cook your rice in salted, boiling water until it’s just undercooked, then drain it in a colander. Scoop it into a high-sided roasting tray. Pour your Thai paste over the rice and mix it in well, then shake it out flat. Lay the sea bass fillets on top, scatter over the sugar snap peas or mangetouts, then cover the dish tightly with tinfoil and put it in the preheated oven for around 15 minutes. Remove the foil and sprinkle over the spring onions, the sliced chilli and the other half of the coriander leaves. Divide between your plates with a wedge of lime.