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Prep Time: 10 mins
Servings: 4
Cooking Time: 25 mins
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
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 mins 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.
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.
