Recipe: Thai jungle fish curry
Ingredients:
- 8 small chat potatoes
- 1 tbs vegetable oil
- 1 onion, thinly sliced
- 4 tbs gluten-free Thai jungle curry paste (see note)
- 400ml can coconut milk
- 1/2 cup (125ml) fish stock or water
- 2 tbs fish sauce
- 1 tbs lime juice
- 1 tbs brown sugar
- 4 spring onions, thinly sliced
- 500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes
- 2 tbs chopped coriander, plus extra leaves to serve
- Steamed rice, to serve
- 1 long red chilli, sliced (optional)
Instructions:
- Cook potatoes in boiling salted water for 8-12 minutes until tender. Cut into 3cm cubes. Heat oil in a wok over medium-high heat. Cook onion with 1 tsp salt for 1-2 minutes to soften. Add paste and cook for 1 minute until fragrant. Add coconut milk and cook for 5 minutes. Add stock, sauce, juice, sugar, spring onion and fish. Cook for 3 minutes or until fish is cooked, then add potatoes and chopped coriander. Serve with rice, extra coriander and chilli.
Notes:
- We used Charmaine Solomon’s gluten-free paste, from gourmet shops and delis.
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Thai
My rating:
