Fish Curry
An authentic red curry can be made at home – easy and quick! Here is a gorgeous aromatic fish curry recipe. Serve with a nice cold beer. Perfect brew match here is Kaiser Brothers Brewery Pilsener craft beer.
Ingredients
- 4 tbsp Olivado Extra Virgin Avocado Oil
- 115 ml red curry paste
- 2 tbsp kaffir Lime Leaves
- 400 ml coconut milk
- 3 medium-size potatoes cubed then par-boiled
- 1 cup water
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1 large carrot cubed
- 700 g fresh fish Hoki - cut into bite sized pieces
- 100 g cherry tomatoes
- 1 fresh red chillli sliced
- 1 cup Superb Herb coriander leaves
To garnish
- red chilli
- fried shallots
Instructions
- Stir-fry red curry paste with extra virgin avocado oil over low heat until fragrant, add kaffir lime leaves.
- Slowly add coconut milk, par-boiled potato pieces, water, fish sauce and sugar. Stir well and bring to the boil. Add carrot pieces then reduce the heat and simmer until carrot and potato pieces are cooked.
- Add fish pieces and tomatoes to the curry, stirring gently.
- Simmer for a few more minutes before adding chopped red chilli and coriander leaves. Remove from heat when the potatoes are soft.
- Serve with fresh herbs, chopped salted nuts if desired and your favourite chutney
Tried this recipe?Let us know how it was!
