You can use any type of fish fillet for this quick Thai curry dish, such as halibut or cod. Serve with white or brown rice.
4 people made this
1 tablespoon olive oil
3 shallots, finely chopped
2 tablespoons Thai red curry paste
1 (400g) tin coconut milk
225ml chicken stock
1/2 teaspoon granulated sugar
salt and ground black pepper to taste
4 white fish fillets
1 tablespoon freshly chopped coriander
25g spring onions, sliced
1/2 lime, juiced
1/2 lime, cut into wedges
Method Prep:10min › Cook:20min › Ready in:30min
Heat 1 tablespoon oil in a pan over medium heat; add shallots and cook until softened, about 2 minutes. Stir in curry paste, coconut milk, chicken stock and sugar. Bring up to a simmer, reduce heat to low and cook until curry has reduced by half, about 10 minutes.
Season fish with salt and carefully place in the pan with the curry sauce, spooning some curry sauce on top. Cover pan and cook until fish flakes easily and is cooked through, about 5 minutes. Remove fish from pan.
Stir fresh coriander, spring onions and lime juice into curry sauce and serve with the fish. Serve with lime wedges.