Red Curry Fish and Vegetable Roast
Red Curry Fish and Vegetable Roast

Ingredients

Method

  • 400ml tin of coconut milk
  • 2 tbsp Thai red curry paste
  • 1 red chilli, diced
  • 1 garlic clove, crushed
  • 6cm piece of ginger, finely chopped
  • 2 limes, juice only
  • 2 tsp fish sauce
  • 1 cauliflower, cut into small florets
  • 2 red capsicum, cut into large chunks
  • 3 shallots, halved
  • 2 tbsp oil
  • 1 tbsp honey
  • 150g baby zucchini, sliced
  • 6 fish fillets (will work with salmon, cod, or other meaty fish)
  • Bunch of coriander, chopped
  • Salt and pepper
  • Preheat the oven to 220C. Mix the curry paste, coconut milk, garlic, chilli, ginger, lime and fish sauce in a small bowl, and stir in some salt and pepper. Scatter the vegetables in a large roasting tin, add 1 tbsp of oil, and stir. Pour over half the coconut mix, season again, and drizzle with honey. Roast for 15 minutes.
  • Add the fish to the tin, and smother with the remaining coconut mixture. Roast for 10 minutes, or until the fish fillets are just cooked. Serve scattered with coriander.
30 mins
6 serving
This recipe pairs perfectly with the Best in Show Riesling 2019 from Grampians, Australia.

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