Quick Thai red fish curry

Name: Quick Thai red fish curry
Total time: 15 min
Ingredients: Thai red curry paste 1-2 tbsp; light coconut milk 200ml; new or salad potatoes 6, halved if large; cherry tomatoes a handful; skinless white fish fillets (from a sustainable source) about 250g, left in big pieces or cubed; coriander a handful of leaves; lime 2, 1 cut into wedges

15 minutes
serves 2
Easy

Our easiest and possibly fastest fish curry is ready in just 15 minutes. We don't scrimp on flavour though and a decent Thai red curry paste makes it hot and spicy. The potatoes and cherry tomatoes give it bulk and colour making it an ideal midweek meal for two

March 25, 2015 at 3:07 pm

Ingredients

Thai red curry paste 1-2 tbsp
light coconut milk 200ml
new or salad potatoes 6, halved if large
cherry tomatoes a handful
skinless white fish fillets (from a sustainable source) about 250g, left in big pieces or cubed
coriander a handful of leaves
lime 2, 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.