Fish Zucchini Curry

Ingredients

• 800 g cod fillet
• 400 ml unsweetened coconut milk (canned)
• 1 tbsp green curry paste
• 1 Garlic clove
• 0.5 bunch spring onions
• 3 stalks Thai basil
• 3 kaffir lime leaves
• 1 Zucchini
• 3 tbsp oil
• juice of 1 lemon
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• Salt

Instructions

1. 1.

   Cut the cod fillets into large bite‑size pieces, place in a bowl and mix with salt, lemon juice, fish sauce, and soy sauce. Slice the garlic into thin rounds, add to the mixture, and let marinate for about 30 minutes. Trim the spring onions, separating white and light green parts, and slice into rings. Rinse Thai basil, shake dry, and pluck leaves from stems. Wash kaffir lime leaves, dry, and cut into strips. Slice the zucchini into rounds. Bring coconut milk to a boil in a pot and reduce over low heat for about 5 minutes.

2. 2.

   Heat oil in a wok or deep pan. Remove fish from the marination and fry in the oil over low heat for about 2–3 minutes. Add curry paste, stir briefly, then pour in coconut milk and remaining marinade. Add spring onions, Thai basil, kaffir lime strips, and zucchini; cook for another 3–4 minutes, seasoning with soy sauce as desired. Serve the fish curry with basmati rice to taste.