Thai Red Fish Curry
Ingredients
- 375 g basmati rice
- 2 tbsp olive oil
- 3 shallot
- 5 tbsp Thai red curry paste
- 600 ml coconut milk
- 300 ml vegetable stock
- 3 lime
- 1½ tbsp Thai Nam Pla fish sauce
- 1½ tsp brown sugar
- 225 g mangetout
- 225 g baby corn
- 900 g white fish fillets e.g. haddock or cod
To serve:
- 1 good handful fresh basil
- 1 good handful fresh coriander
Equipment
Saucepan
Sieve
Shallow casserole dish
Chopping board
Chopping knife
Measuring jug
Wooden spoon
Instructions
- Rinse 375g basmati rice under cold, running water and place in a saucepan with 750ml 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.
- Stir in the mangetout and baby corn and simmer for 3 minutes to cook the veg.
- Add in the fish pieces and simmer for 3-5 minutes until just cooked. Stir through some of the basil and coriander leaves.
- Serve in bowls over the rice and garnish with more fresh basil and coriander leaves.
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.
Nutrition
Calories: 457kcal