Thai Fish Curry Recipe

Thai Fish Curry Recipe
SERVES 3
Ingredients
- 1 can coconut milk
- 500ml chicken stock
- 3 tbsp fresh lime juice,
- 4 tbsp red curry paste
- 2 tbsp fish sauce
- 2 cloves garlic, minced
- 1 red chilli, seeded and thinly sliced
- 2 tsp peeled and minced ginger
- 400g Hake
- 1 red bell pepper, sliced then cut into 2-inch-long pieces
- 400g chopped green beans
- 1 225g tin bamboo shoots
- 6 large basil leaves (ideally Thai basil), plus additional chopped basil for garnish
Directions
- In a large pan place the coconut milk, chicken stock, lime juice, curry paste, fish sauce, garlic, chilli and ginger and stir well.
- Add the hake and bring to a boil. Once boiling turn the heat down and simmer for 20 minutes.
- After 20 minutes add the pepper, green beans and bamboo shoots and cook for a further 8-10 minutes. Serve and add Thai basil leaves on top.
PER SERVING
- Kcal 493
- Protein 36g
- Fat 29.6g
- Carbs 15g
- Fibre 9.4g