From The Nervous Cook – Super Easy Fish Curry.
If you are of short time this fish curry recipe is just for you. It is so quick and easy. I always have white fish fillets in the freezer. I used basa of this dish but any firm white fish will do the job. Oh.. did I mention it is also really tasty. This ticks all my boxes – Quick, Easy, Tasty. Perfect for The Nervous Cook!
3 teaspoons of Red Thai curry paste
400 ml can of light coconut milk
400grams of white, firm fish fillets. Cut into cubes
2 medium thinly sliced zucchini
1 bunch of broccolini, trimmed and cut into pieces.
1 Medium red capsicum, cut into bite size pieces
I also add any extra veggies I have in the fridge that would be suitable. (Cauliflower, Beans, Mushrooms for example)
1 tablespoon of fish sauce
1 tablespoon of lime juice
2 teaspoons of brown sugar
1/4 cup of roughly chopped fresh coriander leaves
Steamed Jasmine rice.
Cook the curry paste in a frying pan over a medium heat for about one minute or until it becomes fragrant.
Next add the tin of coconut milk and 1/2 cup of cold water. Bring to boil.
Add the veggie selection and the fish sauce, lime juice and brown sugar.
Stir to combine. Bring to boil. Reduce heat to medium to low. Add fish and simmer for five minutes or until the fish is cooked through and the vegetables are tender.
Stir through the coriander.
Serve with steamed Jasmine rice.
I told you it was super easy!