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Thai Green Curry with Fish and Long Beans

Scott Phillips

Servings: 4

Mild white fish gets a jolt from fiery green curry paste, balanced by sweet chunks of pineapple and basil.


  • 1 (13.5- to 14-oz). can coconut milk
  • 1/4 cup green curry paste
  • 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  • 2 Tbs. light brown sugar or light brown palm sugar; more as needed
  • 1 tsp. fish sauce; more as needed
  • 1 cup bite-size Chinese long bean pieces
  • 1 cup sliced onions (1/2-inch-thick slices)
  • 3 1/8-inch-thick slices fresh ginger or galangal
  • 1 lb. halibut (or other firm white fish), cut into bite-size pieces
  • 1 cup bite-size pineapple chunks
  • 3/4 cup loosely packed fresh Italian or Thai basil leaves
  • Lime wedges, for garnish

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 210
  • Fat (g): 24
  • Saturated Fat (g): 19
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 75
  • Sodium (mg): 710
  • Carbohydrates (g): 23
  • Fiber (g): 3
  • Protein (g): 28


  • Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.

    Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.

    Add the Chinese long beans, onions, and ginger slices and continue to simmer, adjusting the heat as necessary. After 3 minutes add the fish and continue to simmer. After another minute, add the pineapple and continue to simmer until everything is tender and cooked through, about 1 minute more.

    Remove the curry from the heat. Season to taste with more sugar and fish sauce and stir in the basil leaves. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the lime wedges.


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Reviews (2 reviews)

  • skc921 | 04/03/2011

    I've made several of these Thai curries from this issue, and this one is my favorite. I've made it 3 times now. I like spicy food, and I think this one is pretty balanced. I make it with cod and lite coconut milk.

  • IL | 03/24/2011

    For those who are not consumate curry eaters, be warned. This recipe as written is extremely spicy and I used only 2 tbsp of Thai Kitchen green curry paste. I enjoy spicy food but my children did not touch the dish. Next time, I will use only two teaspoons of curry paste (or less) and hopefully, it will be more palatable for the entire family.

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