- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Serving: For Family
Spice Thai Red Fish Curry
Thai Red Fish Curry with Butternut Squash is spicy and flavourful. Ready in 30 minutes is fantastic option for a healthy meal. I used the cod, but this recipe is suitable for any whitefish or salmon and you can use whatever vegetables you may have in your fridge. I love the colour of red curry and this fish curry has also a slightly flavour of coconut… it’s very delicious and tangy.
Ingredients
- butternut squash - 1 (peeled and cut into 2cm/1cm in cubes)
- red peppers - 2 (chopped)
- potatoes - 100g (peeled and cut into 2cm/1cm in cubes)
- mangetout - 150g (halved diagonally)
- carrots - 100g (peeled and cut into 2cm/1cm in cubes)
- shallots - 5 (cut into quarters)
- courgette - 1 (cut into 2cm/1cm in cubes)
- white fish fillets - 200g (cut into 2cm cubes)
- coconut milk - 1 can
- vegetable stock - 500ml
- kaffir lime leaves - 5 (fresh or frozen)
- lime juice - from 1 lime
- brown sugar - 2 tablespoons
- fresh Thai basil - 1 twig for garnish
- fresh coriander - for garnish
- green chilli - for garnish
- sea salt - to taste
- Red Curry Paste
- shallots - 2 (chopped)
- fresh red chilli - 4 (seeded and chopped)
- garlic cloves - 2 (chopped)
- ginger - 5cm fresh root (chopped)
- lemongrass - 1 (fresh - finely sliced)
- ground coriander - 1 teaspoon
- ground cumin - 1 teaspoon
- ground turmeric - 1 teaspoon
- ground white pepper - 1 tablespoon
- coriander roots - 1 tablespoon
- sun-dried tomatoes - 2 (in olive oil, chopped)
- shrimp paste - ½ teaspoon
- olive oil - 2 tablespoons
Instructions
- Place all of the ‘red curry paste’ ingredients in a food processor or blender. Blend until mixture forms a coarse paste.
- . Place red curry paste in large saucepan over medium heat and cook, stirring over a gentle heat for 2 minutes. Add coconut milk, vegetable stock and lime leaves and bring to boil. Reduce heat and cook for 10 minutes.
- Add butternut squash, carrots, potatoes and peppers. Cover the pan and bring to the boil, then lower the heat and simmer for 10 minutes or until vegetables are almost tender.
- . Add mangetouts, courgettes and shallots. Add fish, lime juice and sugar, cover the pan. Simmer for 10 minutes, stirring occasionally.
- Season with salt. Cook uncovered for 5 minutes.
- Serve with jasmine rice and sprinkled with fresh coriander, Thai basil and fresh green chilli.
