Thai red fish curry

Thai red fish curry
  • Serves: 4
  • Cook time: Ready in 35 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:
      2

This aromatic and tasty Thai classic is ready in no time, making it the perfect midweek dinner.

ingredients

  • 2 level tbsp Thai red curry paste
  • 2 tbsp tomato purée
  • 700ml fish stock
  • 100ml reduced fat coconut milk
  • 200g sugar snap peas, trimmed
  • 600g skinless white fish fillets, cut into bite sized pieces
  • 200g cherry tomatoes, left whole
  • A small handful of chopped fresh coriander
  • Juice of 1 lime, plus extra wedges to serve

method

  1. Place the curry paste in a large saucepan and add the tomato purée, stock and coconut milk. Bring to the boil and simmer, uncovered, for 8 minutes.
  2. Add the sugar snap peas and cook for 5 minutes. Add the fish pieces and cherry tomatoes and cook gently for 5 minutes until the fish is cooked through.
  3. Remove from the heat and stir in the coriander and lime juice.
  4. Serve with lime wedges- this curry is great with jasmine rice and Asian greens.

Tip: Use tiger prawns or scallops instead of white fish if you prefer.

Find your nearest warm and friendly group

or call: 0344 897 8000

join us Online

follow the plan and get support from your computer, tablet or smartphone

find out more

Featured recipe

Thai yellow vegetable curry
Thai yellow vegetable curry

This home-made curry paste is a taste sensation an...

Read more