Oju Yobo Fish Thai Green Curry
Fish curry made with spicy green curry and coconut, slow-simmered with tender fish pieces
- 400g Oju Yobo fish fillets
- 2 tbsp green curry paste
- 1 can coconut milk (400ml)
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 green chili (sliced)
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 2 tbsp vegetable oil
- Fresh basil leaves (for garnish)
- Salt to taste
- Cooker
- Cooking utensils
- Pot
STEP 1: Cut fish fillets into bite-sized chunks. Lightly season with salt and set aside.
STEP 2: Heat oil in a deep pan, add sliced onions, and sauté until translucent.
STEP 3: Add green curry paste and fry for 1–2 minutes to release the aroma.
STEP 4: Pour in coconut milk, stir to combine, and let simmer on medium heat for 5 minutes.
STEP 5: Add fish sauce, sugar, chili, and bell peppers. Mix well.
STEP 6: Gently add fish chunks to the curry base. Cover and simmer for 10 minutes on low heat, or until fish is cooked through and tender.
STEP 7: Taste and adjust salt. Garnish with fresh basil leaves.
STEP 8: Serve with jasmine rice or steamed rice noodles.
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