Name: Thai fish curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 270 millilitre can light coconut cream; 1 tablespoon thai red curry paste; 1 yellow capsicum, cut into strips; 1 bunch broccolini, stems separated, cut into 3cm lengths; 600 gram white fish fillets, cut into 3cm cubes; 1 teaspoon fish sauce; steamed rice, lemon or lime wedges, to serve

Thai fish curry

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

270 millilitre can light coconut cream

1 tablespoon thai red curry paste

1 yellow capsicum, cut into strips

1 bunch broccolini, stems separated, cut into 3cm lengths

600 gram white fish fillets, cut into 3cm cubes

1 teaspoon fish sauce

steamed rice, lemon or lime wedges, to serve

Method

1.Combine coconut cream, curry paste and 1/2 cup water in a saucepan on high heat. Bring to boil. Add capsicum and cook for 2 minutes.

2.Add broccolini stems with fish and simmer, covered, on low heat, for 4 minutes. Add broccolini tops and cook, covered, for another 2 minutes, until vegetables are tender and fish is cooked.

3.Stir in fish sauce and season to taste. Serve with steamed rice and lemon or lime wedges.

Kid-friendly tip: choose a milder curry paste for the kids.
Note

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