Fish and vegetable red Thai curry

Name: Fish and vegetable red Thai curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 x 3 second spray(s) oil spray; 2 tbs red curry paste; 270 ml light coconut milk; 500 g stir fry vegetables; 600 g white fish cut into 3cm cubes; 1 medium lime(s) cut into wedges

SmartPoints® value per serving

Total Time

15 min

Prep

5 min

Cook

10 min

Serves

Difficulty

Moderate

If time is not on your side when it comes to cooking dinner, then this dish is a must for you! Bursting with fresh, vibrant Thai flavour, you will have dinner served in 15 minutes.

Ingredients

oil spray

1 x 3 second spray(s)

red curry paste

2 tbs

light coconut milk

270 ml

stir fry vegetables

500 g

white fish

600 g, cut into 3cm cubes

lime(s)

1 medium, cut into wedges

Instructions

Lightly spray a saucepan with oil and heat over medium-high heat. Cook curry paste, stirring for 1 minute, or until fragrant. Add coconut milk and ½ cup (125ml) water and bring to the boil.
Add vegetables and reduce heat. Simmer, uncovered, for 4 minutes. Add fish fillets and simmer, covered, for 3 minutes or until the fish is just cooked through and the vegetables are tender. Serve.

Notes

SERVING SUGGESTION: Steamed basmati rice and lime wedges.TIP: You can use any white fish fillets for this recipe.

Fish and vegetable red Thai curry

Ingredients

Instructions

Notes

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