Name: Coconut turmeric fish curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon oil; 1 teaspoon grated ginger; 1 lemongrass stalk, finely chopped; 1 tablespoon Thai green curry paste; 1 kaffir lime leaf; 1 teaspoon turmeric; 250 millilitre Campbell’s Real Fish Stock; 1 tablespoon fish sauce; 1/2 -1 tablespoon brown sugar; 1/2 400g can of coconut cream; a handful of green beans, trimmed; 500 gram of firm fleshed white fish such as terakihi cut in biggish pieces; a handful of chopped coriander; 250 gram prawns – optional; juice of a lime; rice, to serve; cashews, toasted, to serve

Coconut turmeric fish curry

A deliciously simple turmeric fish curry is a great lighter option to serve up!

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

1 tablespoon oil

1 teaspoon grated ginger

1 lemongrass stalk, finely chopped

1 tablespoon Thai green curry paste

1 kaffir lime leaf

1 teaspoon turmeric

250 millilitre Campbell’s Real Fish Stock

1 tablespoon fish sauce

1/2 -1 tablespoon brown sugar

1/2 400g can of coconut cream

a handful of green beans, trimmed

500 gram of firm fleshed white fish such as terakihi cut in biggish pieces

a handful of chopped coriander

250 gram prawns – optional

juice of a lime

rice, to serve

cashews, toasted, to serve

Method

1.Heat the oil and gently cook the ginger, curry paste, kaffir lime leaf, lemongrass and turmeric till fragrant.

2.Add the stock, fish sauce and sugar. Cook for 5 minutes then add the coconut cream and beans, when simmering add the fish, cook for 3-4 minutes then add coriander and prawns if using.

3.Cook for 2- 3 minutes or until the prawns are pink and the fish cooked. Add a squeeze of lime juice and serve with rice and a handful of toasted cashew nuts.

Sophie Gray

Ingredients

Method

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