Fish Main Asian

Thai jungle fish curry

Name: Thai jungle fish curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 8 small chat potatoes, cut into 3cm pieces; 1 tablespoon sunflower oil; 1 onion, thinly sliced; 1/3 cup (100g) gluten-free Thai jungle curry paste; 400ml can coconut milk; 1/2 cup (125ml) fish stock or water; 2 tablespoons fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 4 spring onions, thinly sliced; 500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes; 2 tablespoons chopped coriander, plus extra leaves to serve; Steamed white rice, to serve; 1 long red chilli, sliced (optional)

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Get ready for some spice with this delicious curry that will see you crowned king of the jungle.

8 small chat potatoes, cut into 3cm pieces
1 tablespoon sunflower oil
1 onion, thinly sliced
1/3 cup (100g) gluten-free Thai jungle curry paste
400ml can coconut milk
1/2 cup (125ml) fish stock or water
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon brown sugar
4 spring onions, thinly sliced
500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes
2 tablespoons chopped coriander, plus extra leaves to serve
Steamed white rice, to serve
1 long red chilli, sliced (optional)

Method

1.

Cook potatoes in a pan of boiling salted water for 8-12 minutes until tender.
2.

Heat oil in a wok over medium-high heat. Cook onion with 1 teaspoon salt for 1-2 minutes to soften. Add curry paste and cook for 1 minute or until fragrant. Add coconut milk and cook for 5 minutes, then add stock, fish sauce, lime juice, sugar, spring onion and fish. Cook for 3 minutes or until fish is cooked, then add potatoes and chopped coriander.
3.

Serve with rice, extra coriander and chilli.