Dairy free Archives

Couscous recipes

Tomato and salmon curry with rooibos-infused couscous

25 minutes

Butternut recipes

Autumn tabouleh

Fragrant thai fish curry

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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Tomato and salmon curry with rooibos-infused couscous

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Fragrant thai fish curry

Fragrant thai fish curry

Ingredients

Method