Thai Green Fish Curry

This recipe comes from Nigel Slater’s The 30 Minute Cook, a book which has yielded many successful recipes – but I can’t recommend this particular dish.

I think the first mistake was my choice of fish – plaice – which just sort of dissolved into the sauce as it cooked. The end result felt like we were just eating sauce with nothing in it.

The other problem was the creamed coconut which gave the whole dish a really gritty feel. Maybe I used an inferior brand of creamed coconut (I’ve no frame of reference). Maybe it’s because I skipped the step to strain the liquid through a muslin cloth… but to be honest if you have to do that then this is getting away from the kind of convenience I expect from a 30 minute meal.

On top of all that, my sauce split. Sad face.