About this recipe:This gorgeous Thai coconut fish curry cooks in less than 20 minutes and is enjoyed by all the family. I usually make it quite mild for the little ones, but you can vary this according to taste by adding more or less chilli.
2 tablespoons vegetable oil
4 shallots, finely chopped
1 clove garlic
1 small chilli, seeded and minced
2 tablespoons Thai red curry paste
juice of 1/2 a lime
1/2 tablespoon caster sugar
2 tablespoons fish sauce
200ml fish stock
2 (400ml) tins coconut milk
900g white fish, cubed
110g prawns, peeled
fresh Thai basil, to taste
fresh coriander, to taste
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Method Prep:15min › Cook:20min › Ready in:35min
In a frying pan over medium heat, warm the oil and cook and stir the shallots and garlic until soft. Add the chilli, curry paste, lime juice and sugar. Cook for 2 minutes then stir in the fish sauce, stock and coconut milk.
Bring to a simmer, then add the fish and prawns and cook for 10 to 15 minutes, or till the prawns and fish are cooked through. Serve with Thai basil and fresh coriander.
For this recipe I like to use a firm white fish such as cod, however as cod is a little pricey these days I tend to use pollock or monkfish, which are both fabulous in this curry.
You can use cooked fish and cooked prawns and simply add to the sauce after 10 minutes of simmering, just long enough to warm through. You can also choose to use either only fish or only prawns.