Fragrant Mushroom & Fish Coconut Curry

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This delicious Fragrant Mushroom & Fish Coconut Curry serves 4-6.


1 Tbsp olive or neutral oil

1 onion, diced

50g yellow curry paste (1 sachet)

1 x 400ml tin coconut milk

250ml fish stock

A small handful of lime leaves

700g firm white boneless fish fillets, cut into large pieces

250g white button mushrooms, sliced

150g fine green beans, trimmed

150g cherry tomatoes, halved

1 tablespoon lime juice

1/2 cup fresh coriander leaves

Sliced chilli, to serve

Lime wedges, to serve


Heat oil in large saucepan and fry the onion until tender. Add curry paste. Stir-fry for 2 minutes until fragrant. Add coconut milk, fish stock and lime leaves. Simmer until the sauce reduces and thickens slightly.Reduce heat to low and add the mushrooms, green beans and tomatoes. Cook for 5 minutes or until vegetables are tender.Gently add the fish and cook for about 5 minutes. Add lime juice. Stir gently to combine but be careful not to break up the delicate fish.Serve curry with steamed basmati rice / cauliflower rice and a sprinkle of fresh coriander and chilli.

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