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Thai Style Fish Curry

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

4 people
30 min
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

Thai Fish Curry

    • 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

     

To serve

    • 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.

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.