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.
What to do:
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.
Add that fish and then stir-fry it in the paste on a medium-high heat until it’s browned all over.
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.
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.
I have cooked this recipe so many times before but never for Dan. He asked me to blog the recipe so he can give it a go. I told him to watch me cook it and try to remember it instead 🙂
But because he asked really nicely last night, here goes:
I used: medium onion, sliced
2-4 garlic cloves (I like mine garlic-y), chopped
a tin of chickpeas, drained
a tin of chopped tomatoes
capsicum or peppers
quorn “chicken” style fillets, cubed
2 tbsp of curry paste
coriander, roughly chopped
What I did:
Most of the time, I dry fry my onion with just a bit of salt. I was told that this caramelizes the onion. When the onion is a bit cooked, I add olive oil, a pinch or two of chili flakes, and the garlic.
Add the curry paste. I use Patak’s curry paste. It’s good stuff.
Add the quorn pieces and cook it for about 3-5 mins or just until it’s brown.
Mix the chickpeas and cook for about 2 mins.
Add the capsicum/peppers. I like to add mushrooms, too, but Dan does not like mushrooms. I know, it’s weird.
Add the chopped tomatoes. If it’s still too dry, add some water.