Get ready for some spice with this delicious curry that will see you crowned king of the jungle.
Ingredients
- 8 small chat potatoes
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 4 tablespoons gluten-free Thai jungle curry paste (see note)
- 400ml can coconut milk
- 1/2 cup (125ml) fish stock or water
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 4 spring onions, thinly sliced
- 500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes
- 2 tablespoons chopped coriander, plus extra leaves to serve
- Steamed white rice, to serve
- 1 long red chilli, sliced (optional)
Method
- Step 1Cut potatoes into 3cm cubes. Cook in boiling salted water for 8-12 minutes until tender. Heat oil in a wok over medium-high heat. Cook onion with 1 teaspoon salt for 1-2 minutes to soften. Add paste and cook for 1 minute until fragrant. Add coconut milk and cook for 5 minutes. Add stock, sauce, juice, sugar, spring onion and fish. Cook for 3 minutes or until fish is cooked, then add potatoes and chopped coriander. Serve with rice, extra coriander and chilli.
- Low carb
Nutrition
2138 kj
Energy
25g
Fat Total
17g
Saturated Fat
6g
Fibre
28g
Protein
68mg
Cholesterol
2057.87mg
Sodium
17g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
We used Charmaine Solomon’s gluten-free paste, from gourmet shops and delis.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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