Thai Red Curry With Fish

Name: Thai Red Curry With Fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tbsp Coconut Oil (2 tbsp coconut oil); ½ piece Red Onion (½ onion, red or brown, finely chopped); ¼ cup Thai Red Curry Paste (¼ cup Church Farm Thai Red Curry Paste); 1 bunch Asparagus (1 bunch asparagus); 1 piece Bell Pepper (1 capsicum, sliced); 1 piece Zucchini (1 zucchini, sliced); 1 piece Broccoli (1 head broccoli, florets chopped); 500 ml Chicken Stock (500ml chicken or vegetable stock); 400 ml Coconut Milk (400ml coconut milk, canned); 1 tsp Fish Sauce (1 tsp fish sauce); 1 tbsp Tamari (1 tbsp tamari); 800 g White Fish (800g white fish fillets); 1 piece Lime (1 lime, to serve)

Thai Red Curry With Fish - Dinner (Thai)

35 minThai

Servings4

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Dairy Free
Pescatarian
Egg Free

Steps

1Add coconut oil to a heavy based pan over a medium heat. Add in the onion and saute for 2 minutes.
2Add in the curry paste and cook off for two minutes, allowing it to become fragrant.
3Add in the vegetables and toss in the curry paste. Quickly add in the broth and bring to the boil.
4Add in the coconut milk, tamari and fish sauce, and bring to a simmer.
5Plunge in the fish and cook for 10 minutes with the lid ajar or until the fish is cooked through and just flakes apart. Serve immediately with lime wedges to squeeze over.