Thai Red Fish Curry

GLUTEN FREE | DAIRY FREE | 20 MINUTE DINNER

Before you throw in the tea towel and order takeout for an easy dinner, try this red thai fish curry – ready in just 20mins! ⁠⠀
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It’s full of flavour, easy to prepare and loaded with anti-inflammatory nutrients that keep your immune system, skin, digestion and overall wellbeing in tip top shape. ⠀
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Homemade curries are the best because you can add so much more of the good stuff (veg + protein) and none of the bad stuff. And, it’s on the table quicker than if you were to order take away. ⁠⠀

Thai Red Fish Curry

Better than the take out version, this fish curry is a wholesome and nourishing meal ready in just 20minutes.

• 1 Red Onion
• 1 clove of garlic (chopped finely)
• 1/4 cup Red Curry Paste
• 1 x 400ml can Coconut Milk
• 1 large potato (diced)
• 500 g (white fish (barra, hoki etc))
• 1 tbsp (Coconut oil)
• 2 bunches of Brocollini
• 1/2 cup fresh coriander or basil
• 1 cup cherry tomatoes (halved)
• 1 cup basmati rice
• 1 lime

1. If having rice, wash well and put on to cook.
2. Heat oil in large pan over medium high heat. Add onion, garlic, curry paste and coconut milk and and bring to the boil, cooking until onion is soft.
3. Meanwhile break apart brocollini and chop stems, halve tomatoes, dice the potato and fish and add all to the pan. Stir occasionally for 5-6 mins or until fish is just cooked and veggies are tender.
4. Add coriander or basil leaves and serve with rice and wedge of lime.