Annalise Murphy’s Ocean Thai Red Curry
A perfect mid-week meal
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
500g white fish like cod or hake
200g prawns
1 tbsp red curry paste
1 tin coconut milk
1 onion, diced
2 cloves garlic, diced
1 tsp ginger
1 tsp chilli flakes (optional)
1 tbsp almond butter
Fresh coriander, lightly chopped
1 carrot, diced finely
250g rice
1 tsp butter
1 lemon
Method
Heat the pan with butter, add in your onions and stir until golden brown. Add in your fish, carrots, almond butter, chilli flakes, ginger, garlic, curry paste, and a squeeze of lemon.
Once the fish is sealed, add the coconut milk, prawns and leave on a low heat for 40 minutes. Try not to stir too much.
Cook your rice in a pan for 20 minutes.
Serve on a bed of rice with some fresh coriander sprinkled on top.
