- Recipes
- Red Thai fish curry with butternut…
Ingredients
- 1 red onion, finely chopped
- 1 tbsp coconut oil
- 1 butternut squash, peeled and cut into 2cm chunks
- 1½ tbsp red Thai curry paste, 1tbsp if you prefer your curry mild
- 2 cm root ginger, peeled and grated
- 400ml coconut milk
- 160ml coconut cream
- 1 tsp palm sugar
- 1 tbsp Thai fish sauce
- 3 limes, zest and juice of 2 limes plus 1 to serve
- 200ml fish or vegetable stock
- 600g cod loin, cut into thick chunks
- 2 tbsp desiccated coconut
- 30g coriander, chopped
- 360g rice, cooked
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.
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Ocado Red Onions 1kg
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Blue Dragon Coconut Milk 400ml
400ml£2.50
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East End Desiccated Coconut 200g
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