Annalise Murphy’s Ocean Thai Red Curry
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
CUISINE
Thai
COURSE
Main
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.
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.
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