Publications
Home Magazine
Prep Time: 00:10
Servings: 4
Cooking Time: 00:25
Ingredients
- 1 - large onion, chopped
- 1 - large carrot, chopped
- 1 - celery stalk, chopped
- 3 - large courgettes, chopped
- 15ml - oil
- 15ml - red curry paste
- 1 - thumb-sized piece fresh ginger, peeled and grated
- 2 - large tomatoes, chopped
- 50ml - vegetable stock
- 600g - firm white fish, cubed
- 100ml - coconut cream
- - jasmine rice to serve
Method
A curry in a hurry!
Fry the onion, carrot, celery and courgettes in the oil until glossy. Stir in the curry paste and ginger and fry for another minute or two. Stir in the tomatoes and stock, and simmer for 5 minutes until a thick sauce forms.
Add the fish to the sauce and simmer slowly until cooked. Stir in the coconut cream and heat through – do not boil as the cream will curdle. Season to taste and serve with jasmine rice.
Words and image: Home magazine
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Add the fish to the sauce and simmer slowly until cooked. Stir in the coconut cream and heat through – do not boil as the cream will curdle. Season to taste and serve with jasmine rice.
Words and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
