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Kingfish Thai Green Curry

Kingfish Thai Green Curry

"A delicious and indulgent curry, packed with all the flavours from Asia. Try making the Green Thai Curry paste yourself, healthier and an abundance of  flavour. Freezable too!" 

  • 1 small butternut squash
  • 2 tsp Thai green curry paste (see Marinades)  
  • 1 garlic clove
  • 1 tbsp Thai fish sauce
  • Juice of a lime
  • 400ml coconut milk
  • 2 tbsp fresh coriander
  • 400g broccoli
  • 400g sugar snap peas
  • 4×100g white fish fillets / King Prawns
  • coconut oil 
  1. Heat oven 180C/350F/Gas 6.
  2. Peel, deseed and cut squash into bite size pieces.
  3. Peel and finely chop the garlic cloves and cut the broccoli into small florets  
  4. Tip the squash into a nonstick roasting tray and roast with 1 tbsp of coconut oil, in the oven for 15/20 minutes until soft.
  5. Remove from the oven and set aside.
  6. Heat the oil in a wok or large heavy based pan. 
  7. Add the curry paste and garlic and cook for two minutes over a low heat. 
  8. Add the fish sauce, lime juice, coconut milk and coriander and bring to just below boiling.
  9. Add the broccoli and sugar snap peas, bring to the boil.
  10. Reduce the heat, add the fish and simmer for 5 to 6 minutes or until fish is cooked through.
  11. Divide into 4 individual bowls and serve.



Gluten Free: Yes

Dairy Free: Yes

Vegan: No

Vegetarian: No

Recipe Serves: 4 people

Difficulty: Hard

Time: 60 mins

Calories: 610

Carbs: 52g

Sugar: 16g

Fat: 36g

Saturates: 24g

Protein: 23g

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