Fish and vegetable red Thai curry
1 x 3 second spray(s)
red curry paste
light coconut milk
stir fry vegetables
600 g, cut into 3cm cubes
1 medium, cut into wedges
- 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.