- 400ml can coconut milk, unshaken
- 2 tablespoons penang or Thai red curry paste
- 650g skinless firm white fish fillets (such as ling or barramundi), cut into 3cm pieces
- 1 1/2 tablespoons fish sauce
- 3 teaspoons brown sugar
- 4 kaffir lime leaves, finely shredded
- 1/2 cup small fresh Thai basil leaves
- 1/4 cup small fresh mint leaves
- Sliced long red chilli, to serve
- Steamed jasmine rice, to serve
- Step 1Heat a wok over medium heat. Spoon thick top layer of coconut milk into wok. Add curry paste. Stir-fry for 3 to 5 minutes or until oil separates and floats to the top.
- Step 2Add fish. Turn to coat. Add remaining coconut milk. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes or until fish is just cooked through. Stir in fish sauce and sugar. Cook for 1 minute. Stir in lime leaves, basil and mint. Top with chilli. Serve with rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Cooking the top layer of the coconut milk first is called “cracking”, and brings out maximum flavour from the curry paste.
- Author: Abi Ulgiati
- Image credit: Mark O'Meara
- Publication: Super Food Ideas