Thai Fish Curry

Mains food, mains, recipes, tastey recipes, recipe ingredients

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

  1. Cut each fish fillet into 4 pieces and place in the fridge, covered, until needed.
  2. 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.
  3. 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.


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