Tag-Archive for » coconut milk «

Thai Green Curry Fish
I tagged this recipe to make for a game that I play on Zaar it was absolutely delicious. I made this as a main course but I also made another of this chef’s recipes for a starter that night, which I will post soon. It was a very easy recipe to prepare and we just loved all the flavours that came through from the curry paste to the fresh herbs used. I added red pepper, zucchini and snow peas as the vegetables and it all went together really well with just the right amount of heat for us. To read more reviews on this recipe pleas click here. Make sure you check out other recipes by this chef as she has some really great ones and quite an extensive list of them.


2 Tablespoons oil
1 Large onion, sliced into wedges
1 Clove garlic
2 Teaspoons grated fresh ginger
1 (50 g) Packet green curry paste
1 (400 ml) Can coconut milk (I use light)
1 Cup water
1 Tablespoon lime juice
1 Tablespoon fish sauce
600g Fish, a white firm,strong flavoured fish is best,cut into about 2 1/2 cm chunks
1 Green chilies, sliced
400g Assorted green vegetables (we used capsicum, snow peas, zucchini. You could also use bok choy, asparagus, green beans, brocolli)
3 Spring onions, finely sliced
1/2 Cup chopped fresh coriander (cilantro)
1/2 Cup basil leaves (packed)


1. Heat the oil in a large wok, and fry the onion, ginger and garlic for about 5 minutes or until softened.

2. Add the green curry paste, and fry for another 2 minutes.

3. Add the coconut milk, water, lime juice and fish sauce and bring to the boil.

4. Reduce to a simmer and add the fish, and any of the longer-to-cook vegetables you have chosen and cook for about 5 minutes (I added the beans along with the fish).

5. Also add about half the fresh coriander.

6. Add the remaining softer vegetables, and cook for a further 2-3 minutes, being careful not to overcook the fish, or knock it around too much as you stir through the vegetables.

7. Stir through the fresh herbs gently.

Serve in deep bowls over steamed rice, scattered with the fresh spring onions.

All photos taken by me unless otherwise stated.

Apricot Dream Balls
This is a great little recipe that really reminds me of health bars that we get in Australia and since I live on the other side of the world now, this was a nice reminder of home. I tagged this recipe to make for a game I play on recipezaar because it sounded yummy. I was not disappointed it was easy to make and tasted great and because of the fact it was just the dried fruit it was overly sweet which we all loved. To read more reviews and to view more photos of this recipe please click here. Be sure to check out more of this chefs recipes while you are there as I have made a few of hers now and she has some really great ones.


300g Dried mixed fruit (called fruit medley in Australia a mix of dried diced apricot, apple and sultanas)
150g Dried apricots
1 1/2 Tablespoons reduced-fat coconut milk (I found I needed a fair bit more than this)
1/2 Cup desiccated coconut


1. Place the fruit medley, dried apricots and coconut milk in a food processor and process until the mixture comes together.

2. Add a small amount extra coconut milk if needed for a rollable consistency.

3. Shape into balls and roll in the coconut. Refrigerate until firm.

Yields Approx 20-25 Balls

All photos taken by me unless otherwise stated.