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Fish and vegetable red Thai curry

Fish and vegetable red Thai curry

4
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
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

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.

Notes

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

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