Fish and vegetable red Thai curry
4
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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
Red curry paste
2 tbs
Light canned coconut milk
270 ml, (1 x 270ml can)
Vegetable mix, non-starchy, frozen
500 g
Skinless white fish, raw
600 g, boneless, thick variety, cut into 3cm cubes
Lime(s)
1 medium, cut into wedges
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
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