Fish and vegetable red Thai curry
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.
Red curry paste
Light canned coconut milk
270 ml, (1 x 270ml can)
Stir fry vegetables
500 g, frozen
Skinless white fish
600 g, boneless, thick variety, cut into 3cm cubes
1 medium, cut into wedges
1 x 3 second spray(s)
- 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.
SERVING SUGGESTION: Steamed basmati rice and lime wedges.TIP: You can use any white fish fillets for this recipe.