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Thai Fish Curry

2015-08-31

Recipe Info

  • Servings : 6
  • Cook Time : 15m
  • Ready In : 15m

Ingredients

  • 1⁄2 red pepper, sliced
  • 1⁄2 green pepper, sliced
  • 1⁄2 yellow pepper, sliced
  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 4 tbsps yellow curry paste
  • 400ml coconut milk
  • 125ml fish stock
  • 2 tbsps fish sauce
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • 4 spring onions, thinly sliced
  • 500g skinless firm white fish fillets, or salmon, cut into 3-4 cm strips
  • 2 tbsps coriander, chopped
  • 1 red chilli, sliced and deseeded

Method

Step 1

Heat oil in a wok over medium-high heat.

Step 2

Cook the onion for 1-2 minutes to soften. Add the yellow curry paste and cook for 1 minute until fragrant.

Step 3

Add coconut milk and simmer gently for 5 minutes. Add the fish stock, fish sauce, juice, sugar, spring onion, peppers and fish. Cook for 3 minutes or until fish is cooked, then add coriander.

Step 4

Serve with steamed jasmine rice, extra coriander and freshly chopped spring onions.

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