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.