Thai Red Fish Curry

You can enjoy a kick of spice from the curry paste with a freshness from the lime and coriander!

Simple to prepare with healthy and awesome ingredients.

Serves: 4

Preparation time: 25 minutes

Cooking time: 30 minutes.


Ingredients:

  • 4 frozen white fish fillets

  • 1tbsp coconut oil

  • 2 garlic cloves grated

  • Fresh ginger - 1 cm peeled and grated

  • 1 pepper - any colour deseeded and finely sliced

  • 450gr broccoli florets

  • 200gr jar red Thai curry paste

  • 125ml vegetable stock pot

  • 400ml tin light coconut milk

  • 240gr long-grain rice

  • 15gr fresh coriander - chopped

  • 40gr roasted peanuts - roughly chopped

  • 1 lime cut into wedges.


Preparation:


In a large frying pan, heat some oil over a medium heat.

Fry the garlic, ginger, pepper for 5/10 minutes until the pepper starts to soften.

Add the curry paste and cook for 2 minutes.



Add the broccoli and fish, pour over the stock and the coconut milk. Bring to simmer (over medium-high heat).

Cover and simmer gently for 15 minutes until the fish is cooked and the broccoli florets are tender.









Remove from the heat; flake the fish in the pan and stir through most of the coriander then season.


Meanwhile, cook the rice to pack instructions. In 4 different bowls divide the rice and spoon over the fish curry.



Scatter with the peanuts and the left coriander and serve with the lime wedges for squeezing over.






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