Thai Coconut Fish Curry Recipe

TFC

Some of the best dishes are the most unexpected ones! I was digging through the freezer last night and came across some cod fillets my dad caught whilst sea fishing. I knew I had some coconut milk in the cupboard in a tin, some fresh chillies, ginger, garlic and onions in the fridge. What better to bring some bright, aromatic flavours to this drizzly day and make a colourful and healthy Thai Fish curry to use up the freezer food?

This is definitely an adventurous-mood dish, but extremely easy! It’d suit a Saturday date night in PERFECTLY. It hits sweet, sour, salty, fragrant and spicy all at once.

I decided to hit my local Thai supermarket and picked up some new ingredients I’ve never used before (but certainly will be using again!) including fresh lemongrass, shrimp paste and some quality spices for pennies. It’s SO much cheaper to grab speciality ingredients from local shops instead of hitting the supermarket for them. Plus, you’re supporting great, local business that could do with a boost. We also grabbed some fresh prawns from my local fishmonger, which were delicious!

Here’s what you’ll need to serve 2 people –

  • 1/2 mug of basmati rice (this will serve 2 people exactly)
  • 1 onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 tbsp of brown rice malt syrup
  • Chopped vegetables of your choice – I used green peppers, runner beans and courgettes (which needed using up)
  • 2 fronds of lemongrass, bashed with a rolling pin to oblivion (I found tying the bashed pieces together really helped fishing them out at the end with no effect on flavour)
  • 1 small chilli, finely chopped
  • 1 bunch of coriander stalks finely chopped and leaves for garnish
  • 1 thumb-sized piece of ginger root, grated finely (use the fresh stuff, the dried stuff won’t give you the same effect)
  • 1 can of coconut milk
  • 1 tsp shrimp paste (do try and get this if you can)
  • 1 tbsp of mild curry powder
  • 2 fillets of white, sustainably caught fish (I used cod here that my dad caught himself, but feel free to use pollock, hake, whiting, haddock, flatfish, grey mullet – as long as it’s white it’ll take the flavour)
  • 100g of raw sustainably caught prawns
  • 1 lime to squeeze at the end

Phew! That’s a lot of ingredients, I know. The first thing to do is prepare everything ready before you start cooking. Chilli, ginger, garlic, coriander stalks and lemongrass in one bowl, onions in another etc.

Get the rice on to boil with salt. Put a pan or saucepan (something with high sides and a lid) on high with a tablespoon of oil and sweat off the onion until translucent. Add the chilli, ginger, lemongrass, garlic, curry powder, shrimp paste and coriander stalks. Shortly after, stir in the coconut milk.

Add the vegetables on top and allow them to cook down. Once the veg is nearly cooked through, add the fillets of fish on top and the prawns. Put the lid on and lower the temperature of the hob, cooking gently until the fillets are opaque and the prawns turn coral.

Serve immediately with a squeeze of lime, coriander leaves and lime wedges with a small mound of rice. Juicy prawns, tender fish and gorgeous, aromatic sauce – yum!

Let me know if you make it below!

 

 

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