There’s nothing wrong with taking shortcuts in your cooking. I do it all the time, especially during the busy week night evenings.
One of the shortcuts I often do is using a Thai green curry paste in my cookery. Although nothing beats one made from scratch, a paste can give a good base for a tasty, quick meal.
3 Ways to Boost Your Shop Bought Thai Curry Paste
The key is boosting it. I use three key things to boost my shop bought Thai green curry paste. Firstly, sweetness – in the form of full fat coconut milk, and plenty of it. Of course, you could switch it for the low fat stuff in this recipe if you like, but it just won’t taste as good.
Secondly, acid. A touch of rice vinegar in the soup lifts the entire dish and gives it a spark on the tongue that you wouldn’t otherwise get.
Thirdly, freshness. Chopped, fresh coriander brings the dish together and gives it a wholeness. Do use it if you can, and don’t skimp! If you are one of those people who can’t stand coriander, Thai basil would work as a beautiful substitute.
Cooking Your Sea Bass
This recipe calls for pan fried sea bass, which couldn’t be easier to get right. You could also substitute for other fish if you like – salmon would work well – or stir some prawns into the soup instead of (or as well as!) the fish.
- 1. Start with the broth. Sizzle the Thai green curry paste in a little vegetable oil, then add the coconut milk, water and rice wine vinegar.
- 2. Bring to a simmer and add the noodles, sugar snap peas and coriander. Cook gently for a couple of minutes.
- To cook the sea bass, tip the remaining vegetable oil into a pan and get it nice and hot. Season the sea bass then put it skin side down in the pan for most of the cooking time.
- 4. Flip the fish for the final 1-2 minutes, and it’ll be ready.
Thai Green Noodle Soup with Pan Fried Sea Bass
Ingredients
- 2 tablespoons vegetable oil
- 50 grams Thai green curry paste
- 800 ml coconut milk
- 200 grams sugar snap peas
- 2 teaspoons rice vinegar
- 20 grams Fresh coriander
- 300 grams noodles medium straight to wok variety
- 4 sea bass fillets
- 10 grams peanuts
Instructions
- Put a large saucepan on a medium heat with half of the vegetable oil. Add the curry paste and cook for 2 minutes.
- Pour in the coconut milk and 200ml of water. Add the rice vinegar and bring to a gentle simmer.
- Meanwhile, cook the sea bass. Season both sides of the fillets with salt. Put a non stick pan on a medium heat and add the rest of the oil. Cook the fillets skin side down for 5-7 minutes until golden brown, then flip and cook flesh side down for 1-2 minutes until cooked through.
- Add the sugar snap peas and noodles to the broth – cook for 5 more minutes until softened. Stir in the chopped coriander.
- To serve, ladle the soup into bowls, top with the sea bass and then scatter over the peanuts. Enjoy!
Video
Comforting, delicious, and ridiculously quick and easy to make