Red Thai fish curry with butternut squash
By OcadoLife
Published on 25 April 2022
Fragrant
curry paste brings out the subtle, slightly sweet flavour of cod Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 160 ml of coconut cream
- 200 ml of fish or vegetable stock
- 1 red onion, finely chopped
- 1 tbsp of coconut oil
- 2 cm of root ginger, peeled and grated
- 400 ml of coconut milk
- 1 tsp of palm sugar
- 1 tbsp of thai fish sauce
- 3 limes, zest and juice of 2 limes plus 1 to serve
- 2 tbsp of desiccated coconut
- 30 g of coriander, chopped
- 360 g of rice, cooked
- 1 butternut squash, peeled and cut into 2cm chunks
- 1.5 tbsp of red thai curry paste, 1tbsp if you prefer your curry mild
- 600 g of cod loin, cut into thick chunks
Method
Step 1
In a saucepan, gently sauté the onion in the coconut oil over a medium heat for 5 mins until soft.Step 2
Add the butternut squash and cook for a further 2 mins.Step 3
Stir the curry paste into the pan along with the ginger, giving everything a good stir.Step 4
Add the coconut milk, coconut cream, palm sugar, fish sauce, lime zest and juice, and the stock. Turn the heat down to a simmer and cook for 15 mins.Step 5
Add the fish, pop a lid on and cook for 5-8 mins until the fish is just cooked.Step 6
Remove from the heat and in a separate non-stick frying pan, toast the desiccated coconut until golden.Step 7
Scatter the coconut over the curry, along with the coriander. Serve with rice and lime wedges. Tip: For extra bite, add fresh sugar snap peas to the pan along with the fish.