Green fish curry

This recipe forms part of the November 12 meal planner created in partnership with New World. Deliciously fresh and easy this is a curry that everyone will love. Use a meatier-fleshed fish such as cod, hapuku or kahawai and gently cook it in the finished curry sauce just before serving. Adjust the amount of green curry paste according to taste and add kaffir leaves and lemongrass for an added flavour burst. The curry sauce can be made 3-4 days ahead, stored in the fridge, then reheated and finished with the fish and fresh greens to serve.

For the fish

1 Tbsp	Olive oil
1 small bunch	Coriander stems, and roots finely chopped (reserve leaves to serve) (Main)
1	Green chilli, very finely chopped (Main)
3	Garlic cloves, crushed to a paste with ½ tsp sea salt
1 piece	Ginger, thumb sized, finely grated
1	Yellow capsicum, finely chopped
1	Onion, finely sliced
1	Eggplant, diced
2 Tbsp	Thai green curry paste, use up to 3 Tbsp, store bought (Main)
1 Tbsp	Fish sauce
1 tsp	Shrimp paste, optional
1	Lemon, use zest and juice
2	Kaffir lime leaves, optional
1	Lemongrass stem, optional
400 ml	Coconut cream

To serve

3	Bananas (Main)
1	Lemon, juiced
¾ cup	Shredded coconut, lightly toasted in a pan
1 handful	Green beans, sliced
1	Courgette, halved and thinly sliced
1 sprinkle	Coriander leaves, chopped
2	Fish fillets, allow 150g per person, you may need up to 3 fillets, cut into even-sized chunks, reserving any scraps and end pieces (Main)
4 servings	Steamed jasmine rice

Directions

1. Heat oil in a large saucepan, add coriander, chilli, garlic and ginger and gently fry until fragrant.
2. Add capsicum, onion and eggplant and cook to soften.
3. Add curry paste, fish sauce and shrimp paste and cook into the mix. Add 1 cup of fish stock, lemon zest and juice and kaffir leaves and lemongrass if using and bring back to heat. Add coconut cream and simmer to just thicken the curry, about 20 minutes. Remove from heat, cover and rest until ready to serve (or cool and refrigerate for later use).
4. To serve, slice bananas into wedges, dipping them in lemon juice and rolling in coconut.
5. Reheat curry sauce, adding beans, courgette, coriander leaves and fish offcuts, thinning with extra stock if needed. Check for seasoning, then gently press the fish into the hot sauce and simmer until fish is just cooked through.
6. Serve with white rice, coconut bananas and a frosty beer.