Aromatic Thai Fish Curry
A quick and easy Thai fish curry using a spice mix.
- 4 fish fillets
- 2 tbsp oil
- 1 thumb-sized piece of ginger
- 2 cloves of garlic
- 1 red chilli
- 3 tsp Barts Aromatic Thai Blend
- 50 g frozen green beans
- 180 g broccoli
- 400 ml Coconut Milk
- 1 tbsp fish sauce nam pla
Cut the fish into bite-sized pieces and covered with 1 tsp of Aromatic Thai blend and leave for 30 minutes while you prepare the sauce.
Grind a thumb sized piece of ginger, 2 cloves of garlic, 1 red chilli in a blender or spice grinder with a tbsp of oil.
Heat a pan and add the ginger, garlic and chilli paste with 2 tsp of Aromatic Thai blend, cook for a few minutes then add 1 can of coconut milk, a handful of frozen green beans and half a head of broccoli cut into small florets. Cook gently for about 10 minutes.
Add the fish and 1 tbsp of fish sauce (nam pla), cook for about 5 minutes until the fish is opaque. Just before serving, add the chopped coriander.
Serve with rice.
Calories: 299kcalCarbohydrates: 11gProtein: 5gFat: 29gSaturated Fat: 20gCholesterol: 1mgSodium: 385mgPotassium: 484mgFiber: 3gSugar: 2gVitamin A: 537IUVitamin C: 59mgCalcium: 106mgIron: 5mg
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