Thai Red Fish Curry Recipe

Quick Thai red fish curry

Name: Quick Thai red fish curry
Total time: 15 min
Yield: Serves 2
Cuisine: Thai
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

Published: March 25, 2015 at 3:07 PM

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Serves 2

Easy

Total time: 15 mins

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal277
fat13.3g
carbs15.4g
protein25.7g

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.

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