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- Red Thai fish curry with butternut squash
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Search results for 200 ml of fish or vegetable stock
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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