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This is a light tangy and delicious meal with a Thai curry flavor. It will have you going back for seconds! 

You can leave out the fish if you’re on a 14-day Herbal DETOX program and it will still taste great!

Serves 4 people


  • 6-8 cloves Garlic
  • 1 x Onion
  • 1 x Large Carrot
  • 1 x Red Capsicum (Bell Pepper)
  • 12 x Button Mushrooms
  • 1 x Large head of Broccoli
  • 400ml Can of Authentic Thai Green curry sauce
  • 400ml Thick Coconut cream
  • 500gm of Trevally, Lemon Fish (or other firm-fleshed fish)
  • Cayenne Pepper and Turmeric (to coat fish)
  • Juice of 1 Lime




  • Finely chop garlic, slice capsicum, wedge onion and set aside in a bowl.
  • Cut carrot into small 1 inch sticks, and broccoli into small bite-size florets
  • Chop mushrooms into quarters and set aside
  • Dice fish into 1-inch cubes and roll in cayenne pepper and turmeric


  • Set oven to warmer
  • Heat enough oil in a wok to just cover half the fish cubes. Fry fish on medium heat for about 5 minutes until cooked. Do half at a time and set aside in warmer
  • Rinse wok with water and add fresh oil and fry mushrooms. Set aside in warmer also
  • Rinse wok again and add fresh oil. Stir fry garlic, onions and capsicum for 2-3 minutes then add carrot, broccoli and 1/2 cup of water. Cover and steam for 2-3 minutes stirring a little
  • Pour in coconut cream, green curry and juice of a lime and allow to simmer
  • Reintroduce the fish and mushrooms, serve and sprinkle with cilantro 


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