Curry recipes

Chicken and lentil curry with papaya salsa

50 minutes

Ceviche recipes

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Milk recipes

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30 minutes

Butternut recipes

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50 minutes

Curry recipes

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Asian recipes

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2 hours

Coconut-and-mango “fried egg” with biscotti soldiers

10 Minutes

Fish recipes

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15 minutes

Prawns with butternut rice, red curry cream and seaweed crisps

40 minutes

Chicken breasts in coconut and-wasabi cream

10 minutes

Fish recipes

Fragrant thai fish curry

Fragrant thai fish curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

1 T canola oil
2 T red Thai curry paste
1 x 400 ml can coconut milk
White-fleshed fish
Red chilli, sliced
Green chilli, sliced
Mangetout
lime juice
Vermicelli noodles

Method

To a large pan over a medium to high heat, add canola oil and red Thai curry paste. Fry for 10 seconds to release the flavours, then add coconut milk and leave to simmer for 10 minutes.

Slice any fresh, white-fleshed fish into strips and add to the curry, along with sliced red and green chilli and split mangetout.

Cook for 5 minutes, then serve with a good squeeze of lime juice and vermicelli noodles to mop up the juices.

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Prawns with butternut rice, red curry cream and seaweed crisps

Chicken breasts in coconut and-wasabi cream

Fragrant thai fish curry

Fragrant thai fish curry

Ingredients

Method