Easy Red Thai Fish Curry
2 large or 4 small firm white fish fillets (cod, hake, haddock)
1 tbsp red Thai curry paste
2 tins coconut milk
1 sweet potato, peeled and cubed
1 courgette, cubed
100g baby corn, halved
100g green beans or mangetout, halved
Juice of 1 lime
1 tbsp fish sauce
2 tbsps fresh coriander, to garnish
2 cups brown basmati rice, cooked
There may be less expensive alternatives to the fish suggested here, so ask your fishmonger what would be best value -- whiting is a possibility. Fresh coriander is also quite pricey, so this is a good time to sow seeds if you would like to grow your own. Serves four.
1 Heat up the curry paste with a little coconut milk in a medium saucepan. Add the rest of the coconut milk and all the vegetables except the green beans. Bring to the boil, then reduce to a simmer and cook for 15 minutes, covered. Add the green beans and cook for a further three minutes.
2 Lift all the vegetables out of the pot with a slotted spoon. Keep warm in a serving dish.
3Add the lime juice and fish sauce to the sauce and stir. Place the fish in this saucepan and poach gently for five minutes until just cooked, then lift out the fish carefully, and lay on top of the vegetables. Pour over the sauce. Garnish with fresh coriander and serve with the cooked brown basmati rice.
Total fat (g)
Salt (g)Per 100g
0.7Per serving (402g)