Green Curry of Yellow Tail Kingfish with Bean Sprouts and Crisp Shallots

Shaun Clouston - Executive Chef at Logan Brown




600g kingfish, skin and blood line removed and cut to a 3cm dice

3T canola oil
3T prepared green curry paste
1T fresh ginger, peeled and shredded
1 fresh long green chilli
2 spring onions, sliced, white and green parts kept separate
1 can of coconut cream
6T fish sauce
200ml water
3T palm sugar or raw sugar
3 kaffir lime leaf or lemon leaves, ripped
½ t fresh ground white pepper
2T fresh coriander leaves
12 fresh basil leaves, ripped
2 limes, juiced
1C bean sprouts, trimmed
crisp shallots *


In a medium-sized pot, sauté together canola oil and green curry paste for 2-3 minutes. Once the paste becomes fragrant add palm sugar, spring onion whites, ginger and green chilli. Reduce heat a little and cook for a further 3 minutes.

Add half of the fish sauce then coconut cream, water and kaffir lime leaves and bring to a simmer and gently simmer for a further 5 minutes.

Correct seasoning with white pepper and a little more fish sauce. Then add spring onion greens, coriander, basil and lime juice. Bring to a simmer again, remove from the heat and stir in the king fish cubes.

The heat of the curry will cook the fish very quickly and no further cooking is required.

Serve the green curry topped with the bean sprouts, crisp shallot and rice.

* crisp shallots available in the Asian section of most large supermarkets