Thai Fish Curry
Serves: 5
Preparation: 25 minutes
Cooking Time: 10 minutes
Ingredients
- 3 salmon fillets, skin removed
- 5 white fish fillets eg cod or haddock, skin removed
- 2 tbsp sunflower or vegetable oil
- 4 spring onions, finely sliced
- ½ jar (140g) Thai red curry paste
- 1 tsp turmeric
- 2 x 400ml cans light coconut milk
- 400ml fish stock
- 2 tsp golden caster sugar
- 2 lemongrass stalks, bashed
- Handful of kaffir lime leaves
- 150g mangetout (or green beans or sugar snap peas)
- 150g peas
- 200g pak choi, halved and finely sliced
Method
- Cut each fish fillet into 4 pieces and place in the fridge, covered, until needed.
- Heat the oil in a saucepan and gently fry the spring onions for a few minutes until soft. Add the Thai curry paste and turmeric and fry for a few seconds.
- Add the coconut milk. Pour in the fish stock and add the caster sugar, lemongrass and lime leaves. Simmer gently for at least 5 minutes. Add the mangetout (or green beans,or sugar snap peas) with the fish and peas and cook for 3-4 minutes. Finally add the pak choi and cook for another minute. Serve with rice and lime wedges, if using, and scatter coriander over the top.