Thai Red Curry With Fish
You may have noticed I love a fish curry, and here I have a really simple (and quick) fish red curry – it comes together in less than an hour. If you are looking to have your fish in a slightly more interesting and flavour packed dish, this fish curry is a must!
For a long time, I stopped having curries because I couldn’t find a paste that fit all my ingredient musts (most contain vegetable oils and sugar), and although I love making my own curry paste – this is something I don’t always have time for.
Until I found the Church Farm General Store curry pastes, and I was so excited I told all of my friends. They are now a staple in my pantry, and allow me to throw together a healthy curry easily.
This curry works well on its own served as a kind of soup, or it’s delicious with vermicelli noodles or kelp noodles for a low carb option. Enjoy!
Thai Red Curry With Fish
A delicious and quick curry for a weeknight dinner, packed with flavour and nutrition, this is a great comforting fish dinner.
Serves:
4
Prep time:
15 minutes
Cook time:
20 minutes
INGREDIENTS
- 2 tbsp coconut oil
- ½ onion, red or brown, finely chopped
- ¼ cup Church Farm Thai Red Curry Paste
- 1 bunch asparagus
- 1 capsicum, sliced
- 1 zucchini, sliced
- 1 head broccoli, florets chopped
- 500ml chicken or vegetable stock
- 400ml coconut milk, canned
- 1 tsp fish sauce
- 1 tbsp tamari
- 800g white fish fillets
- 1 lime, to serve
METHOD
- Add coconut oil to a heavy based pan over a medium heat. Add in the onion and saute for 2 minutes.
- Add in the curry paste and cook off for two minutes, allowing it to become fragrant.
- Add in the vegetables and toss in the curry paste. Quickly add in the broth and bring to the boil.
- Add in the coconut milk, tamari and fish sauce, and bring to a simmer.
- Plunge 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.
Notes
- Use vegetable stock for a pescetarian option
- Fish options include barramundi, basa, monk fish, tilapia, cod and more. Skinless works best.
- Almost any vegetables work in this recipe! If they have longer cooking times (e.g. pumpkin or sweet potato), factor this in and add them before adding any quicker cooking vegetables.
- Serve with vermicelli noodles or kelp noodles for a low carb option.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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