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Thai pollock curry

Name: Thai pollock curry
Total time: 45 min
Ingredients: skinless pollock 750g, cut into large cubes; flour 3 tbsp; oil; Thai red curry paste 2 tbsp; palm sugar or light brown soft sugar 1 tbsp; coconut cream 160ml; milk 100ml; fish sauce 2 tsp; green peppercorns in brine 1 tsp, drained and lightly crushed; Thai basil or coriander a small handful; jasmine rice to serve; limes 2, halved

45 minutes
serves 4
Easy

This Thai pollock curry is a full of fantastic Asian flavours but is ready in under an hour, very easy to make and also comes in at under 500 calories - perfect for a midweek meal

April 22, 2015 at 5:01 pm

Ingredients

skinless pollock 750g, cut into large cubes
flour 3 tbsp
oil
Thai red curry paste 2 tbsp
palm sugar or light brown soft sugar 1 tbsp
coconut cream 160ml
milk 100ml
fish sauce 2 tsp
green peppercorns in brine 1 tsp, drained and lightly crushed
Thai basil or coriander a small handful
jasmine rice to serve
limes 2, halved

Method

Step 1

Put the pollock in a bowl, add the flour and turn the pieces over until they are coated. Heat 1cm oil in a frying pan until it is hot and fry the fish in a single layer for about a minute on each side, turning them as they brown. They should be just cooked through. Lift them into a sieve to drain.
Step 2

Put the curry paste in a saucepan with a little oil and fry it until it starts to bubble. Add the sugar for a minute, then stir in the coconut cream and milk, and bring the lot to a simmer. Add the fish sauce, peppercorns and pollock, and scatter in the Thai basil. Serve with rice and limes.

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