Thai yellow fish curry
Calorie controlled cooking spray
1 medium, thikly sliced
1 inch slice(s), grated
2 tablespoon(s), yellow Thai
Reduced fat coconut milk, tinned (7.7% Fat)
Fish stock cube
½ cube(s), 250ml stock
115 g, halved lengthways
1 medium, deseeded and sliced
500 g, cut into chunks
Thai basil leaves
60 g, half roughly torn, half left whole
Brown rice, boiled
480 g, to serve
1 medium, cut into wedges to serve
- Heat a large nonstick wok or frying pan over a medium-high heat. Mist with cooking spray and stir-fry the onion and ginger for 2-3 minutes or until just tender. Add the curry paste and stir-fry for 1 minute or until fragrant.
- Add the coconut milk, fish stock, baby corn, pepper and fish. Reduce the heat to low, cover and simmer for 4-5 minutes or until the fish is cooked through. Stir in the mange tout and the torn basil leaves.
- Serve the curry garnished with the whole basil leaves, and the rice and lime wedges, if using, on the side.