Coconut Fish Curry

This tasty fish curry is a great heart-warmer for those cold winter nights, or if you’re a curry fanatic it could well be a new regular dish on the menu.

 

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Ingredients

 

Thick, flaky fish pieces/chunks – e.g. coral trout, snapper, emperor, etc.
1 heaped tablespoon of green curry paste
1 can coconut cream
1 can of coconut milk
1 small onion, diced
2 garlic cloves, finely chopped
2 Carrots, chopped
Potato, chopped (same amount as fish)
1 cup broccoli
1 cup cauliflower
½ cup baby corn, chopped
Any other vegetables suitable to curries
Salt to taste

 

Instructions

 

1. Cook onion and garlic until golden brown

 

2. Add curry paste and veges and stir for 1-2 minutes

 

3. Add coconut cream & milk. Bring to the boil, then lower temp to low-med and simmer for 10-15min

 

4. When the veges are about 5min from ready, throw in the fish

 

5. Simmer for a further 5-10min until you think it’s ready

 

6. Serve it up and let stand for about 5 minutes to cool down before eating

 

Extra notes

  • Be careful with the curry paste because it takes until almost the end of the dish for the heat to kick in – 1 heaped tablespoon is a good starting point for a mild-med dish
  • Best served by itself but also goes well with rice
  • Use a quality curry paste such as Valcom authentic Thai curry paste (or similar) – available in 210g jars at Woolworths