Thai Fish Curry September 25, 2017

 

Everyone loves a good curry and this Thai Fish Curry is a simple but delicious dinner option . Check out the original post here.

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 onion, sliced
• 2 teaspoons red curry paste
• 2 teaspoons turmeric
• 1 clove garlic, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 can diced tomatoes
• 1 can light coconut milk
• 1 cup of green beans
• 700g of white fish (Warehou, Trevally, Tarakihi, Gurnard), cut into 3cm chunks
• 1 lime, cut into wedges
• 1/4 cup fresh coriander, roughly chopped

DIRECTIONS

1. In a large pot, heat the oil over medium-high heat. Add the onion and cook, stirring often, for 4 minutes, or until the onion is softened and golden.
2. Add the curry paste, turmeric, garlic, salt, and pepper. Stir for 1 minute, until well combined. Add the tomatoes (with their juices), coconut milk, and green beans. Bring to a simmer, then reduce the heat to medium-low and simmer for 4 minutes longer.
3. Add the fish and simmer for 5 minutes, or until the fish is opaque and just flakes when tested with a fork.
4. Divide the fish and broth among 4 bowls, squeeze a wedge of lime juice over, and top with chopped coriander.
5. Serve with rice noodles or rice.

 

 

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