Quick Thai red fish curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1-2 tbsp Thai red curry paste
- 200ml light coconut milk
- 6 new or salad potatoes, halved if large
- a handful cherry tomatoes
- (from a sustainable source) about 250g skinless white fish fillets, left in big pieces or cubed
- a handful of leaves coriander
- 2 lime, 1 juiced, 1 cut into wedges
Method
- STEP 1
Heat the red curry paste with the coconut milk in a saucepan. Add the potatoes and cook for 8 minutes or until just tender, then add the tomatoes and fish and cook for 3 minutes or until cooked through. Stir in the coriander and lime juice and serve with wedges of lime to squeeze over.
