Thai Fish Curry
2015-08-31- Cuisine: Thai
- Course: Main Course
- Skill Level: Intermediate
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.