Thai Fish Curry
Thai Style Fish Curry

4 PEOPLE – 30 MINS

This dish is packed full of flavour. If Whiting is not available Hake is a great alternative.

NUTRITION PER SERVING

kcal

651kcal

protein

38g

iron

1.8mg

carbs

62g

Ingredients

  • 700g whiting, skinned, boned and cut into 2½ cm chunks
  • 400ml tin of coconut milk
  • 200ml fish stock or water
  • 2-3 tablesp. Thai red curry paste
  • 1 large cucumber, peeled, deseeded and chopped into 2cm slices
  • Rind and juice of 1 lime
  • A pinch of sugar
  • Salt and freshly ground black pepper
  • Chopped fresh coriander
  • Rice or noodles
  • Sautéed spinach or stir-fried pak choi

Method

Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.

Stir in the red curry paste and cook for a further 2-3 minutes.

Add in the cucumber slices and continue to cook for 2 minutes.

Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.

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