Thai red fish curry

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This is one of my favourite dishes to make, and it’s really easy, especially if you get a good Red curry paste. Marks and Spencer’s is a tasty one, but I’m sure you’ll find your preference. Prepare yourself with the following ingredients:

  • 4 fish fillets, about 600g in all: This recipe was originally given to me with chicken, but Tuesy doesn’t eat animals with legs, so I tried it with fish and it seems much better. I use haddock, but you can vary it however you like. Meaty white fish works best, though.
  • 1 tsp oil
  • 3 tbsp Thai red curry paste
  • 400 ml can coconut milk
  • 300 ml vegetable stock. You can also use fish stock as long as it’s not too … you know … fishy.
  • juice of 1 lime
  • 200 g pack mixed baby corn and mangetout
  • 2 tbsp coriander
  • If you want to spice up the curry a bit (or a lot), just thinly slice some fresh green chillies (you won’t need more than one medium-sized chilli for this much curry) and add it to the stir fry.

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What to do:

  1. Cut the fish fillets into chunks. Big cubes of around 2cm is good. Heat the oil in a wok or a large saute pan. Throw in the red curry paste and cook it, stirring all the time, for about 2 minutes.
  2. Add that fish and then stir-fry it in the paste on a medium-high heat until it’s browned all over.
  3. Add the coconut milk, stock, lime juice and baby corn. Bring to the boil, then add the mangetout. Reduce the heat and simmer for 4-5 minutes until the fish is properly cooked. Don’t overdo the cooking – I like to keep those vegetables good and crunchy.
  4. Sprinkle the chopped coriander (the fresher the better) over the top of the curry and serve it with steamed rice. Believe it or not, that’s all there is to it.

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3 comments on “Thai red fish curry

  1. Mmm – you too are fab cooks! This looks delicious – definitely one I want to try! Best wishes for 2009! xxxx

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