FoodCoop Recipes
Thai Fish Curry
Prep
25 minutes
Cook
10 minutes
Serves
5
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.
