Easy Red Fish Curry
- 1 tbsp oil
- 2 grated garlic cloves
- 1cm piece of ginger, grated
- 1 green capiscum, sliced
- 200g jar of Thai red curry paste
- 450g broccoli florets
- 4 frozen white fish fillets
- 125ml veg stock
- 400ml tin of coconut milk
- 15g chopped coriander
- 40g salted peanuts, chopped
- 1 lime, cut into wedges
- Heat the oil in a deep frying pan and fry the capsicum, ginger and garlic for 5 mins. Add the curry paste, cook for 1 minute more, then add the fish fillets and broccoli to the dish. Pour in the veg stock and coconut milk and simmer - covered - for 15 mins or until the fish is cooked through.
- Remove from the heat, flake the fish in the pan and stir through most of the coriander. Season, then serve with the peanuts and remaining coriander scattered over the top, with lime wedges for squeezing and a pile of jasmine rice on the side.
20 mins
4 serving