How to make Green Curry -

Fish fillets cooked in green coconut curry.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Thai Green curry paste (थाई ग्रीन करी पेस्ट ), Fish fillets (फिश फिले)

Cuisine : Thai

Course : Main Course Seafood

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Green Curry

Green Curry Recipe Card


Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Green Curry Recipe

  • Thai Green curry paste 1 1/2 tablespoons

  • Fish fillets 700 grams

  • Onion 1 medium

  • Oil 1 tablespoon

  • Red capsicum 1 medium

  • Lime leaves 3

  • Fish sauce 1 tablespoon

  • Coconut milk 1 1/2 cups

  • Brown sugar 2 tablespoons

  • Lemon 1

  • Salt to taste


Step 1

Chop onion. Heat oil in a non stick pan, add onion and sauté. Cut red capsicum into ¼ inch pieces. Add green curry paste to the onion, mix and sauté. Cut fish fillets into medium sized pieces. Add ½ cup water to the pan, add fish, lime leaves and fish sauce and mix. When the water comes to a boil add coconut milk.

Step 2

When it comes to a boil again, add red capsicum and brown sugar and mix well. Add juice of 1 lemon and salt and stir. Serve hot with steamed Jasmine rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.