Green Curry of Snapper

with pea, eggplant, long bean, baby corn and Thai basil

A subtle and flavorful Thai curry

Green curry is a dish commonly served on the streets of Thailand, using seafood, chicken or vegetables.

Based on coconut milk and fresh green chillies, its color comes out creamy mild green.

Today along with trusted friend, Wayan Priyana, I add a twist on a tasty dish of Green Curry Snapper.

Will Meyrick




Main Ingredients

  • 150 grams snapper fillet
  • 1 piece apple eggplant, quartered
  • ¼ cup pea eggplant
  • 3 pieces long bean, cut into 5 cm length
  • 3 pieces baby corn, sliced
  • 3 big slices of large green chillies
  • ¼ cup Thai basil, picked
  • 2 pieces oyster mushroom, torn
  • 2 pieces lime leaves


  • 2 tablespoons green curry paste (see pantry)
  • 1 tablespoon green chilli paste (see pantry)
  • 1 teaspoon krachai (wild ginger), chopped
  • 3 teaspoons coconut oil
  • 2 ½ tablespoons fish sauce
  • 1 ½ tablespoons palm sugar syrup
  • ½ cup fresh coconut milk
  • ⅔ cup chicken stock
  • A pinch of white pepper powder
  • A pinch of coriander powder

Green Curry Paste

for 5 portions

  •  60 pieces small green chillies
  •  8 pieces shallot
  •  30 cloves garlic
  •  1 knob galangal, peeled approx. 3 cm
  •  4 stalks lemongrass
  •  1 piece kaffir lime, zest
  •  5 pieces coriander roots
  •  1 tablespoon coriander seeds
  •  1 tablespoon white pepper
  •  ¾ tablespoon cumin seeds
  •  ½ tablespoon shrimp paste

Blend all ingredients finely.

Green Chilli Paste

for 5 portions

  •  6 pieces large green chillies, deseeded
  •  1 knob turmeric, peeled approx. 3 cm
  • 5 pieces krachai (wild ginger), each approx. 10 cm
  •  1 piece kaffir lime, zest
  •  6 cloves garlic

Blend all ingredients finely.


sprigs fresh Thai basil
1 teaspoon lime leaf, julienned

Step by Step Instructions

step 1 : sauteed

Heat coconut oil in the pan, saute lime leaf, chopped krachai, green chilli paste and green curry paste until fragrant

step 2 : pouring

Add in chicken stock, fish sauce and palm sugar syrup and bring to the boil.

step 3 : seasoning

Add seasoning of white pepper powder and coriander powder.

step 4 : the greens

Add in pea eggplant, apple eggplant and sliced large green chilli.

step 5 : searing

Meanwhile sear the snapper fillet and sprinkle with salt before searing.

step 6 : sear skin down

Heat a little oil in the pan, start to sear the snapper with the skin down first for about 3 minutes and flip then sear for another 3 minutes.

step 7 : coconut

Add in fresh coconut milk in the curry, add in oyster mushroom and picked Thai basil at the end.

step 8 : serving

Serve the curry on the plate and place the seared snapper on the top. Garnish with a sprig of fresh Thai basil and julienned lime leaf.

กินให้อร่อย (gin hâi a-ròi)

Bon appetit!