Until traditional meat curries, this fish-based recipe can be ready in less than 20 minutes which is great after a long day. I only cook this meal if I can pick up fresh fish close to where I am stopping for the night as it is not something you want to travel with for long periods of time. Catching your own would be even better!
1 cup of rice
2 tablespoons red curry paste
1 small can coconut cream/milk
1 teaspoon soy sauce
1 teaspoon sugar (optional)
300g firm white fish, tuna or salmon, cut into 2cm cubes
2 cups green vegetables, cut into bite size pieces
Lime to serve
- Cook rice, set aside covered to keep warm.
- Heat a drizzle of oil in a fry pan over medium high heat. Add curry paste, soy and sugar and cook stirring for 1-2 minutes or until fragrant. Add coconut cream and bring to a simmer.
- Add fish, stir to cover in sauce and cook for 3 minutes over low heat. Add vegetables and stir through, cook for a further 3-4 minutes or until cooked but still crisp.
- Remove from heat, squeeze fresh lime over the curry and stir through.
- Divide rice between plates, top curry and extra lime if desired.
- Using a firm fish for a curry will ensure it keeps its shape during the cooking process.
- Vary the heat to your taste by using more or less of the curry paste
- Lemon or red wine vinegar can be used in place of lime
- Chicken or pork strips can be used in place of fish
- Omit fish and add additional vegetables for a vegetarian friendly meal*
- Canned red salmon, gently broken into large chunks and simmered with the vegetables can be used in place of fresh fish
*Most Thai style curry pastes contain fish sauce and shrimp paste making them unsuitable for vegans