Thai yellow fish curry
10
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
An easy fish curry that uses a ready-made curry paste, plus plenty of fresh vegetables.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
1 medium, thikly sliced
Root Ginger
1 inch slice(s), grated
Curry paste
2 tablespoon(s), yellow Thai
Reduced fat coconut milk, tinned (7.7% Fat)
250 ml
Fish stock cube
½ cube(s), 250ml stock
Baby corn
115 g, halved lengthways
Red pepper
1 medium, deseeded and sliced
Pollock, raw
500 g, cut into chunks
Mange-tout
150 g
Thai basil leaves
60 g, half roughly torn, half left whole
Brown rice, boiled
480 g, to serve
Lime
1 medium, cut into wedges to serve
Instructions
1
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.
2
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.
3
Serve the curry garnished with the whole basil leaves, and the rice and lime wedges, if using, on the side.
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