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Food by Barbara Northwood

Mild fish curry

Apr 11 10:19pm

Prep Time	Cook Time	Serves
15 mins	20 mins	4

Ingredients

1 tblsp olive oil
1 onion, thinly sliced
2 tblsps green curry paste
400ml can coconut milk
2 cups fish stock
2 carrots, thinly sliced
800g firm, white fish fillets, chopped
1 red capsicum, sliced
200g snow peas, trimmed, halved
2 tblsps fish sauce
2 tblsps lime juice
1 tblsp brown sugar
Fresh coriander and sliced red chilli, to garnish
Steamed rice and lime wedges, to serve

1. Heat oil in a large saucepan. Add onion. Cook, stirring occasionally, until soft. Add paste. Stir over medium heat for 30 seconds, or until fragrant. Add coconut milk and stock. Bring to boil.
2. Add carrots and simmer for about 2 minutes, or until almost tender. Add chopped fish fillets and capsicum. Simmer, uncovered, for about 5 minutes, or until fish is cooked through.
3. Add snow peas, fish sauce, lime juice and brown sugar. Simmer for 1 minute. Transfer to serving bowl.
4. Garnish curry with fresh coriander and sliced chilli. Serve with rice and lime wedges.

Tip: can vary the amount of curry paste you add to suit your taste.

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