Recently I’ve really been trying to ditch pre-made sauces, mainly because of all the nasty stuff added into them. First I learnt how to make a simple stir fry, but now I’m moving on to more intricate sauces. I love thai food and this coconut fish curry recipe from the latest Good Food magazine was a must try. I must admit the recipe is slightly altered, but it still tasted AMAZING. Mr W has asked for it to be put on the meal planner again soon!
Coconut Fish Curry
(Makes enough for 4)
- 1 tsp Coconut oil
- 1 Red onion, diced
- Thumb size piece of ginger, grated
- 3 garlic cloves, crushed
- 1 tsp Shrimp paste
- 1 Red chilli, seeded or deseeded (dependent on how hot you like it)
- 2 Lemongrass stalks split then bruised
- 1 tbsp Curry powder (I used Tesco Finest Bahart Blend)
- 1 tbsp Light muscavado sugar
- Bunch of coriander, including stems, sliced
- 400g Can of coconut milk
- 450g Hake or other white fish (I used cod, fresh or frozen will do)
- 200g King prawns (frozen or fresh)
- 1 Lime halved
- Jasmine rice, enough for each diner, cooked as per packet
- Heat the coconut oil in the pan. Add the onion and soften for a few minutes, when soft add the garlic, ginger and chilli, cook for another 5 minutes.
- Add in the lemongrass, curry powder and sugar, cook until the mixture starts clumping.
- Add in the coconut milk and coriander and simmer, then add the fish. Cooking time here is dependent on fresh or frozen fish. I cooked my frozen fish for 10 minutes but I would say 5 minutes for fresh.
- Add in the prawns after this time, then squeeze over the juice of the lime, cook until the prawns are cooked through.
- Serve on top of Jasmine rice, with more coriander (I forgot) and devour!
I love this recipe, it really is easy to do and it tastes amazing! Let me know if you give it a go,
P.S. I found this coconut fish curry recipe in February’s Good Food magazine, I have slightly altered it and it was so delicious I couldn’t not share it!