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.