Thai Red Fish Curry
1 tbsp coconut oil
1 lemongrass stalk, chopped
2 tbsp Thai red curry paste
450g/1lb firm white fish fillets, cut into large chunks
1 x 400ml/14fl oz can half-fat coconut milk
juice of 1 lime
2 tbsp Thai fish sauce
1 tbsp brown sugar
340g/12oz raw peeled prawns (shrimp)
1 small bunch of fresh coriander (cilantro), chopped
shredded chilli to garnish
1 Heat the oil in a wok or deep non-stick frying pan over a medium heat. When it’s hot, add the lemongrass and curry paste and cook for 1–2 minutes.
2 Stir in the fish and cook for 1 minute. Pour in the coconut milk, lime juice, fish sauce and brown sugar.
3 Bring to the boil, then reduce the heat, add the mangetouts and prawns and simmer gently for 5 minutes or until the mangetouts are tender and the fish is thoroughly cooked.
4 Stir in the coriander and serve sprinkled with chilli.
|Thai Red Fish Curry|