Thai Green Fish Curry

Thai Green Fish Curry


Yield: 4 servings

Nutrition (For 1 serving)

Calories 811;
Protein 41.3 g;
Total Fat 27.6 g ;
Saturated Fat 19.4 g;
Trans Fat 0.1 g;
Carbohydrates 102.8 g;
Fibre 9.9 g;
Sugar 7.2 g;
Sodium 1674 mg;
Cholesterol 57 mg;
Vitamin A 139 RE;
Vitamin C 57 mg;
Calcium 162 mg;
Iron 7.3 mg;
19 ozWhite kidney beans, drained and rinsed (1 can)540 mL
1 tbspCanola oil15 mL
4 tbspPrepared Thai green curry paste60 mL
13.5 ozFull-fat Coconut milk400 mL
1/2 cupVegetable broth125 mL
1 cupSnap peas250 mL
1/2Red pepper, medium, julienned
1 lbTilapia filets500 g
2 tbspFish sauce30 mL
Juice of 1/2 a fresh lime
2 cupsBasmati rice, prepared according to package directions500 mL
1/2 cupFresh Thai basil leaves, roughly chopped125 mL


This quick and easy Thai curry is perfect for a mid-week meal. Fiber-rich beans and lean tilapia make this dish healthy while the authentic flavours satisfy your take-out cravings.

Prep Time: 5 minutes

 Cook Time: 25 minutes


  1. Pour beans into a colander or strainer, rinse with cold water; set aside.
  2. In a large skillet over medium-high heat canola oil. Add Thai green curry paste and sauté until fragrant, about 1 minute. Whisk in coconut milk and vegetable broth, bring to a boil. Reduce heat and simmer 10 minutes.
  3. Stir in kidney beans, snap peas, and red pepper. Gently place tilapia filets in broth. Spoon broth over tilapia; cover and poach for 8-10 minutes, until fish is cooked through. Gently break up fish into large chunks with spoon.
  4. Season with fish sauce and juice from half a lime, stir until combined. Serve over basmati rice and garnish with fresh basil.