Quick Thai red fish curry
Serves 2
Easy
Total time:
Our easiest and possibly fastest fish curry is ready in just 15 minutes. We don't scrimp on flavour though and a decent Thai red curry paste makes it hot and spicy. The potatoes and cherry tomatoes give it bulk and colour making it an ideal midweek meal for two
Skip to ingredients
Showing items 1 to 3 of 6
- 1-2 tbsp Thai red curry paste
- 200ml light coconut milk
- 6 new or salad potatoeshalved if large
- a handful cherry tomatoes
- (from a sustainable source) about 250g skinless white fish filletsleft in big pieces or cubed
- a handful of leaves coriander
- 2 lime1 juiced, 1 cut into wedges
Nutrition: per serving
- kcal277
- fat13.3g
- carbs15.4g
- protein25.7g
Method
step 1
Heat the red curry paste with the coconut milk in a saucepan. Add the potatoes and cook for 8 minutes or until just tender, then add the tomatoes and fish and cook for 3 minutes or until cooked through. Stir in the coriander and lime juice and serve with wedges of lime to squeeze over.
