Thai Fish Curry

700g whiting, skinned, boned and cut into 2½ cm chunks

400ml tin of coconut milk

200ml fish stock or water

2-3 tablesp. Thai red curry paste

1 large cucumber, peeled, deseeded and chopped into 2cm slices

Rind and juice of 1 lime

A pinch of sugar

Salt and freshly ground black pepper


To Serve:

Chopped fresh coriander

Rice or noodles

Sautéed spinach or stir-fried pak choi

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Thai Style Fish Curry

This dish is packed full of flavour. If Whiting is not available Hake is a great alternative.

Serves 4
Cooking time: 30 minutes
To Cook

Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.

Stir in the red curry paste and cook for a further 2-3 minutes. Then add in the cucumber slices and continue to cook for 2 minutes. Add in the fish and simmer very gently for 3-5 minutes.  Very carefully stir in the lime juice and rind and a pinch of sugar.  Be careful not to break up the pieces of fish.  Taste and season with a little salt and black pepper.

To Serve:

Sprinkle over the fresh coriander and serve with rice or noodles and sautéed spinach or stir-fried pak choi.

Serving Suggestions

Serve with rice or noodles and sautéed spinach or stir-fried pak choi.

Nutritional Analysis Per Serving

Energy:                 651kcal

Protein:                 38g

Fat:                        28g

Iron:                      1.8mg

Carbohydrate:        62g

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