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Thai Green Fish Curry Filo Pie
Info
A warming and aromatic Thai Green coconut curry packed with colourful veg, fish, and prawns. Topped with scrunched up filo pastry for a golden crispy finish.Ingredients
Method
Ingredients
- 500g fish fillets (any mix of cod, haddock, pollock, salmon), cut into chunks and pat dry with kitchen paper
- 150g raw prawns, peeled, deveined and pat dry with kitchen paper
- 1 large onion, finely chopped
- 1 large carrot, diced
- 1 red pepper, diced
- 1 small courgette, diced
- 3 tbsp Bart Green Thai Curry Paste (adjust to taste)
- 300ml coconut milk
- 100ml fish or vegetable stock
- 1½ tsp fish sauce
- 1 tbsp lime juice
- 4–5 sheets filo pastry
- 2–3 tbsp olive oil or melted butter, for brushing
- Salt & pepper
- Fresh coriander, to serve
Method
1. Preheat the oven to 200°C (180°C fan). Lightly oil a medium ovenproof dish.
2. Heat 1 tbsp oil in a large pan. Sauté onion, carrot, red pepper, and courgette for 5-6 minutes until just softened. Stir in the green curry paste and cook 30–60 seconds until fragrant.
3. Add coconut milk, stock, fish sauce, and lime juice. Stir well and bring to a gentle simmer. Season lightly with salt and pepper.
4. Gently fold in the fish chunks and raw prawns. Simmer for 2–3 minutes - the seafood should just start to cook, but will finish cooking in the oven.
5. Pour the filling into the prepared ovenproof dish.
6. Take a sheet of filo, brush lightly with olive oil or melted butter, scrunch or crinkle it, and layer loosely over the filling. Repeat until the filling is fully covered.
7. 25-30 minutes, or until the filo is crisp, golden, and the filling is bubbling at the edges.
8. Sprinkle with fresh coriander. Serve straight from the dish.
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