Fragrant thai fish curry
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- Abigail Donnelly
- 4
- Easy
- Dairy free Fat conscious Heart friendly Pescatarian
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
Cooking Instructions
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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