Red fish curry
Stormy weather outside, no thanks!
Cook up a storm inside with a dinner that's so good you want to eat it all over again? Shoes off, slippers on!
10 simple ingredients, 1 totally amazing Red Fish Curry.
Ingredients
2tbsp tomato puree
100ml reduced fat coconut milk
2 level tbsp Thai red curry paste
700ml fish stock
Sugar snap pees, trimmed
1/2 Onion
Cherry tomatoes, left whole
Handful chopped fresh coriander
Juice of 1 lime
Fresh green chilli’s, sliced (optional)
600g skinless cod fillets, cut in to bite sized pieces
Method
02. Add the sugar snap peas and cook for a further 5 minutes.
03. Add the cod pieces and cherry tomatoes and gently cook for 5 minutes until the fish is cooked through.
04. Remove from the heat and add the fresh coriander, stir to mix through. You may want to add a little lime juice at this point to add a bit of zest to the flavour.
05. Plate up and serve with rice and greens.
06. Tuck in, enjoy!
* If you prefer a prawn curry, use prawns in place of the cod.
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