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Screenshot 2020 10 08 at 14.26.15

Green curry with haddock

Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild Thai green curry paste, ready in just 25 minutes

Serving: 4-6
Time: 25 minutes
Difficulty: Easy


  • 2 x 170g frozen haddock​
  • 1 tablespoon of vegetable oil​
  • 1 medium onion, chopped​
  • 2 cloves garlic, finely chopped​
  • 1 red pepper, chopped​
  • 1 yellow pepper, chopped​
  • 2 tablespoons of Thai green curry paste​
  • 400g tin of coconut milk​
  • 1 tablespoon of soy sauce​
  • 1 tablespoon of fish sauce​
  • 150g sugar snap peas / frozen peas
  • Salt and pepper​
  • Juice of 1 lime​
  • Fresh coriander to garnish 


  1. Heat the oil in a large sauté pan over a medium heat and fry the onion and garlic for 1-2 minutes until translucent. ​
  2. Add the peppers and fry another 2 minutes. ​
  3. Add the curry paste followed by the coconut milk, soy sauce, fish sauce and sugar snap peas. Season with salt and pepper. ​
  4. Bring to the boil, add the frozen fish, cover and reduce the heat. Simmer for 12-15 minutes until the fish has cooked through.​
  5. Add the lime juice, sprinkle with fresh coriander and serve right away with basmati rice or naan bread.  

Recipe courtesy of Donegal Catch.

For more delicious fish dishes, click here.