Main Meals

Fragrant thai fish curry

4
Easy

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Ingredients

Method
  • 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

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.

Discover more curry recipes here

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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