Thai-style curried fish
Ingredients (serves 4)
1-2 tbs vegetable oil
2 carrots, cut into wafer-thin strips
2 zucchini, cut into wafer-thin strips
1-2 tbs Thai red curry paste
2 tsp caster sugar
2 tsp fish sauce
1 1/2 cups (375ml) coconut milk
8 small boneless fish fillets
Coriander leaves, to garnish
Steamed jasmine rice, to serve
Method
Heat oil in a frypan. Stir-fry vegetables for 1-2 minutes, then set aside. Add curry paste to pan, stir for 30 seconds. Add sugar, fish sauce, coconut milk and fish, then simmer for 3-4 minutes until cooked. Return vegetables to the pan to warm through. Garnish with coriander and serve with rice.
Made this last night and it was delicious.
1-2 tbs vegetable oil
2 carrots, cut into wafer-thin strips
2 zucchini, cut into wafer-thin strips
1-2 tbs Thai red curry paste
2 tsp caster sugar
2 tsp fish sauce
1 1/2 cups (375ml) coconut milk
8 small boneless fish fillets
Coriander leaves, to garnish
Steamed jasmine rice, to serve
Method
Heat oil in a frypan. Stir-fry vegetables for 1-2 minutes, then set aside. Add curry paste to pan, stir for 30 seconds. Add sugar, fish sauce, coconut milk and fish, then simmer for 3-4 minutes until cooked. Return vegetables to the pan to warm through. Garnish with coriander and serve with rice.
Made this last night and it was delicious.
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