Serves: 4
Prep time: 10 mins | Cook time: 15 mins
Ingredients:
• 600g fresh kingklip, cut into chunks
• 1 tbsp green curry paste
• 1 can (400ml) coconut milk
• 1 tsp lime zest
• 1 tbsp fresh lime juice
• Salt, to taste
- fish sauce (optional for more flavour)
• Jasmine rice, to serve
Method:
1. Start the curry: Place a pan over medium heat. Add green curry paste and a spoon of coconut milk. Stir and fry gently for 1–2 minutes until aromatic.
2. Build the base: Add the rest of the coconut milk, lime zest, and lime juice. Stir to combine and bring to a gentle simmer.
3. Cook the kingklip: Add the kingklip chunks and simmer gently for 6–8 minutes, or until the fish is tender and flakes easily.
4. Season: Taste and season with salt if needed (start small – 1/4 tsp).
5. Serve: Spoon over warm jasmine rice. Garnish with extra lime zest or fresh coriander (optional).