Tuesday, July 23, 2013

Thai-style White Fish Curry

This is another quick-and-easy after work kind of thing. It takes about as long as the accompanying batch of rice takes to cook in the rice cooker, so I generally get that set up first.

Thai curry pastes are available in the ethnic aisles of large supermarkets, or from chinese supermarkets. I used Mae Ploy Red Curry paste today.

Coconut Milk Powder is also available from the same places - and is *perfect* for if you only want to add a small amount of coconut milk to recipes on an occasional basis as it lasts for ages in the cupboard whereas tinned coconut milk tends to go rancid after opening in the fridge, or end up languishing forgotten in the depths of the freezer if I turn the rest of the tin into icecubes.



  • Peel and slice a large onion.
  • Peel and cut into slivers a small piece of root ginger.
  • Peel and slice a pile of assorted vegetables. Today I am using: broad beans, peppers, carrots, courgettes.
  • Throw all the above into a large saucepan with a little bit of vegetable oil, and saute for a couple of minutes.
  • Add a large spoonful of Thai curry paste, and stir it to break up the lump and fry it gently to bring out the scent.
  • Open and tip in a tin of chopped tomatoes. Stir to incorporate the tomatoes and curry paste into the makings of a sauce.
  • Take some frozen white fish fillets out of the freezer and lie them on top of the sauce in the pan.
  • Pop on the lid and leave to cook gently over a low flame until the fish has just cooked through.
  • Break up the fish into bitesized pieces with a spatula.
  • Stir in a couple of tablespoons of coconut milk powder, and some finely shredded fresh coriander and/or basil leaves. 
Serve over boiled rice, for a tasty, quick, healthy meal.