Thai Fish Curry Recipe

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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.

Thai Fish curry chart
PER SERVING
  • Kcal 493
  • Protein 36g
  • Fat 29.6g
  • Carbs 15g
  • Fibre 9.4g

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