Easy Fish and Vegetable Curry

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Preparation info

  • Difficulty

    Easy

  • Serves

    2–4

Appears in

High-quality commercially prepared curry pastes are now readily available. This is fortunate because making one’s own curry paste is a time-consuming task. The best commercial versions are fine for making Thai curries in minutes. I use such a paste in this recipe, making a quick, easy and delicious main dish. Add your favourite ingredients and some rice and you have a satisfying complete meal.

Ingredients

  • 450 g (1 lb) fresh boneless, skinless, firm white fish fillets, such as cod, halibut or sea bass
  • 175 g (6 oz) onion
  • 225 g (8 oz) fresh or tinned baby corn
  • 225 g (8 oz) red peppers
  • 1–2 tablespoons Thai green curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons sugar
  • 400 ml (14 fl oz) tinned coconut milk handful fresh basil leaves

Method

Cut the fish into 5 cm (2 in) pieces. Coarsely chop the onion. Split the baby corn in half lengthways. Core the red peppers and cut into 2.5 cm (1 in) pieces.

Combine the vegetables, curry paste, fish sauce, lime juice, sugar and coconut milk in a wok or large pan. Bring the mixture to a simmer and cook for 5 minutes or until the vegetables are tender. Then add the fish and cook for another 3–4 minutes. Add the basil and serve at once.

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