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.
Preparation time: 25 minutes
Cooking time: 30 minutes.
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.
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.