Thai Red Fish Curry
Donal's Notes
Get your hands on the best quality Thai red curry paste to cheat your way to simple but incredibly rewarding fish curry. Swap the white fish with prawns if you prefer shellfish in your curry.
To serve:
Instructions
Rinse 250g basmati rice under cold, running water and place in a saucepan with 500ml cold water. Bring to the boil then reduce the heat to a simmer. Allow to simmer with the lid on for 15 minutes. Take off the heat and fluff up with a fork when ready to serve.
While the rice is cooking, do the veg prep. Peel and finely slice the shallots. Slice the mangetout and baby corn in half lengthways.
Cut the fish fillets into 2-3 cm cubes.
Heat the olive oil in a shallow casserole on medium heat and fry the shallots for 3-4 minutes until softened. Add the Thai red curry paste and fry for another minute.
Pour in the coconut milk and vegetable stock and bring to a steady simmer for about 8-10 minutes to reduce the sauce.
Add the juice of the limes, the fish sauce and the brown sugar.
