Coconut & Lime Fish Curry
Bold Thai-inspired flavours with minimal fuss
Serves: 4
Preparation time: 15 minutes
Cooking time: 25 – 35 minutes
Ingredients:
- Oil, for cooking
1 medium onion, finely chopped - 3 garlic cloves, minced
- 1 Tbsp fresh ginger, grated
- 1–2 Tbsp Thai red curry paste
- 1 can coconut milk
- 1 Tbsp fish sauce
- Zest & juice of 1 lime
- 1 tsp honey
- 1 cup mixed bell peppers, cut into chunks
- 1 cup snap peas
- 500g skinless hake fillets, cut into bite size pieces
- Salt & pepper, to taste
To serve:
- Fresh coriander
- Lime wedges
- Cooked jasmine rice or rice noodles
How To Make Coconut & Lime Fish Curry
- Heat the oil in a deep pan over medium heat.
- Add onion and sauté for 4–5 minutes until soft.
- Add garlic and ginger and cook for another minute.
- Stir in the red curry paste and cook for 1–2 minutes until fragrant and slightly darkened.
- Add coconut milk, fish sauce, lime zest and juice, and sugar.
- Stir to combine and bring to a gentle simmer.
- Add your vegetables.
- Simmer for 5 minutes until they start to soften.
- Gently place the hake chunks into the curry.
- Spoon a bit of sauce over them, cover the pan, and let simmer for about 8–10 minutes, or until the fish is opaque and flakes easily.
- Avoid stirring too much to keep the fish intact.
- Season with salt and pepper to taste.
- Add more lime juice or a touch of sugar if needed.
- Spoon over jasmine rice or noodles, garnish with coriander and lime wedges.