Hoki Thai Curry


  • 2 Sealord Fresh Hoki Fillets
  • 2 tbs red curry paste
  • 200ml coconut milk
  • 200g green beans or snow peas, small
  • 200ml water
  • 1 bunch coriander, roughly chopped
  • Rice and a squeeze of lime to serve


  1. Stir fry the curry paste in a little oil in a saucepan for 1 minute.
  2. Stir in the coconut milk with the water, bring to the boil.
  3. Add beans and Hoki, reduce to a simmer.
  4. Cook for 5 minutes. Add fresh coriander.
  5. Serve with rice and a squeeze of lime.

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  • Luke Darby