Thai Fish Curry in a Hurry

19 12 2011

For a whole slew of reasons, we’ve been trying to eat more fish, so I’ve made it my mission to delve into fish dishes that don’t leave us feeling underwhelmed. And if you’re feeling a little low on the old HO HO HO this Christmas, then maybe this will help – we were enchanted with this sublime and very speedy Thai fish curry.

Serves 2 | Preparation time 5 minutes | Cooking time 10-12 minutes
Rob’s Rating 8/10

4 Hake fillets (or white fish of your choice)
2 Tbsp olive oil
1 medium onion, chopped
2 Tbsp thai green curry paste
1 clove garlic, chopped
1 small tin coconut milk (about 175g)
About 3/4 (three quarters) Tbsp fish sauce
Your choice of a handful of each: frozen peas, slivers of courgette, broccoli or all three
About 1 Tbsp each of chopped fresh basil and coriander

On the side: my suggestion is 1/2 cup brown basmati rice, covered with 1 cup water and left to simmer gently for about 20-30 minutes, or cooked in the microwave according to packet instructions.

1. In a large saucepan on med-high heat, add the olive oil and then brown the onions for about 3 minutes.
2. Add the curry paste and garlic and cook for 1-2 minutes, stirring often. Add in the coconut milk and simmer for a further 2 minutes. Taste the sauce at this point, as you might want to add more curry paste according to your preference.
3. Add the fish and simmer for about 5 minutes, before adding the green vegetables. Simmer until the fish flakes easily with a fork.
4. Remove, serve over basmati rice and garnish with basil and coriander.




3 responses

28 12 2011

We made this dish for supper last night, Se – delish! Clever girl:) x

7 02 2012
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