Name: Thai red fish curry with snake beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 2 cup (500ml) peanut oil; 1 1/2 tablespoon thai red curry paste; 400 gram can coconut milk, well stirred; 1 1/2 teaspoon fish sauce; 2 teaspoon grated palm sugar or brown sugar; 750 gram skinless, boneless fish fillets,such as snapper or ling, cut into 5cm pieces; 1/4 cup (50g) rice flour; 125 gram snake beans, cut into 8 cm lengths; steamed rice, to serve

Thai red fish curry with snake beans

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Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

2 cup (500ml) peanut oil

1 1/2 tablespoon thai red curry paste

400 gram can coconut milk, well stirred

1 1/2 teaspoon fish sauce

2 teaspoon grated palm sugar or brown sugar

750 gram skinless, boneless fish fillets,such as snapper or ling, cut into 5cm pieces

1/4 cup (50g) rice flour

125 gram snake beans, cut into 8 cm lengths

steamed rice, to serve

Method

1.Heat 1 tablespoon of peanut oil in a frying pan on high until hot, but not smoking. Add curry paste and cook for 30 seconds. Gradually whisk in coconut milk, fish sauce and sugar. Whisk until sugar dissolves. Remove from heat.

2.Heat remaining oil in a large saucepan on high, until a cube of bread sizzles on contact. Pat fish dry with paper towel and season lightly with salt. Coat in rice flour, shaking off any excess, and place in one layer on a plate.

3.Plunge beans into oil for 30 seconds. Remove with a slotted spoon and drain on paper towel. Reheat oil and cook fish in batches for 2-3 minutes, until golden brown. Drain on paper towel.

4.Reheat curry sauce and add fish. Simmer gently for 1 minute, until fish is coated in sauce. Serve with beans over steamed rice.

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