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Red Thai fish curry with butternut squash

Red Thai fish curry with butternut squash

By OcadoLife
Fragrant curry paste brings out the subtle, slightly sweet flavour of cod 
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

15 total
  • 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

7 steps

  1. Step 1

    In a saucepan, gently sauté the onion in the coconut oil over a medium heat for 5 mins until soft.

  2. Step 2

    Add the butternut squash and cook for a further 2 mins.

  3. Step 3

    Stir the curry paste into the pan along with the ginger, giving everything a good stir.

  4. 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.

  5. Step 5

    Add the fish, pop a lid on and cook for 5-8 mins until the fish is just cooked.

  6. Step 6

    Remove from the heat and in a separate non-stick frying pan, toast the desiccated coconut until golden.

  7. 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.