Thai Yellow Fish Curry
Ingredients:
60g brown rice
1 tsp olive oil
½ onion, finely sliced
2 tbsp yellow curry paste
½ medium green pepper, seeds removed and diced
100g sugar snap peas
350ml reduced-salt vegetable stock
125ml coconut milk
1 tsp fish sauce
Lime juice to taste
125g white fish (cod, haddock etc.)
1 large handful of baby spinach leaves
Black pepper to taste
1 spring onion, finely sliced
Instructions:
Cook the rice accordingly following the packet instructions. Once cooked, remove from the heat and leave to stand.
Meanwhile, heat the oil in a saucepan over a medium heat. Add the onion and cook for 2-3 minutes or until soft, stirring occasionally.
Add the curry paste and cook for 1-2 minutes.
Add the green pepper and sugar snap peas and stir to coat in the paste. Cook for 2-3 minutes, stirring occasionally.
Stir in the vegetable stock and bring to the boil. Reduce the heat to medium-low then stir in the coconut milk, fish sauce and lime juice.
Add the fish and stir gently to combine. Simmer for 10-15 minutes or until the fish is cooked through.
Add the spinach and stir gently to combine and cook until the spinach is wilted. Season with black pepper to taste.
To serve, place the rice in a bowl and top with the fish curry and sprinkle over the spring onion.
Recipe Adjustments -
Want to make the recipe vegetarian?
Remove the fish and add 3 tbsp of any bean or chickpeas, 100g firm tofu or any vegetarian alternative using the food swap list.