I am a big green curry fan. There was a time when I thought curry was only red or yellow. But then I tried green curry, and it immediately became my new favorite. It’s amazing how different each color of curry tastes! And luckily it’s super easy to make green curry sauce at home by mixing two ingredients together (unless you want to make your own paste, of course). These fish packets are one of my favorite ways to serve it. It’s such an easy, mess-free summer meal! Get ready to impress your dinner guests with this one. They’ll never guess how easy it was to make.
Green Curry Fish Packets
These Green Curry Fish Packets are such an easy, mess-free summer meal! Get ready to impress your dinner guests with this one.
Ingredients
- 1 15-oz can coconut milk
- 3 tablespoons green curry paste, found in jars in ethnic section of grocery store
- 4 servings brown rice, cooked al dente
- 1 pound mild white fish, cut into 4 pieces, such as grouper or cod
- 3/4 pound sugar snap peas, trimmed
- salt, to taste
- pepper, to taste
Instructions
- Preheat a gas (or charcoal) grill to medium high.
- In a bowl, whisk together the coconut milk and green curry paste. Set aside.
- Cut the foil into eight large pieces (about 14 - 16 inches long) and start four grill packets by laying them out double stacked in a plus sign shape. At this point you can line them with parchment paper, if desired, by simply putting a single layer just on top of the foil.
- Evenly distribute the cooked rice, fish, and sugar snap peas into the packets. Sprinkle with salt and pepper. Pour the sauce on top of each packet being careful not to let it overflow off to the sides.
- For each packet, carefully bring up two of the long sides of the foil so the edges meet at the center. Fold the two edges over together at least three times. Fold the remaining open edges up on themselves at least two to three times and crimp them together with your fingers.
- Grill the packets for 8 - 10 minutes or until the fish is cooked all the way through (white and flaky in the center). Serve warm.
Recipe Notes
*We recommend organic ingredients when feasible.
* *Coconut is not a tree nut, however if you have a tree nut allergy consult your doctor before consuming.
Nutrition Facts
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Woo! Maybe it was just the curry paste I bought, but it came out quite spicy. Hubs and I will manage, but it’s a last minute new dinner for the kiddos. Is green curry typically spicy or is it worth trying again with a different brand or curry paste?
Hi Elise, green curry is actually known to be the hottest curry in Thailand! – Nicole
Hi – is the parchment paper necessary? (I just always wonder what’s in parchment paper.) It looks delicious. Thanks, as I’m always looking for new was to cook fish.
Hi. You do not have to use parchment. It is optional.
Does curry taste good with chicken? Would this recipe work with chicken? Or what sort of variation? I ask because I have two family members who do not care for fish, although I would love this dish!
I think chicken curry dishes are more popular than fish (at least in Central Texas) and swapping the proteins would be just fine, I might slice the chicken breast into strips or use tenderloins for faster cooking though.
Could this be done in the oven or convection oven instead?
We do foil packets with fish and chicken in a conventional oven with no problems. Place on some kind of oven-safe dish with rim to make it easier to get them in and out. Also helps if you get a leaky packet. This will also work with a campfire. You probably could find guidance online.
Also if your foil is wide enough you don’t have to use two pieces. Just make sure you can pull the sides together and close the edges.
We have found that if the meat is on the bottom it will often stick so we make sure it goes on top of a bed of other ingredients.
This looks great! Cleaning the kitchen in summer is never fun.