A Thai Fish Curry (serves 4)

I ate something similar at a friend’s house and it was delicious – lightly spicy, tasty and rounded out with rice. It takes two types of fish – salmon and a white fish – and a couple of Thai inspired ingredients – green curry paste and lite coconut milk, nothing that isn’t easily available. In order to get my vegetables I added small broccoli florets and some of the stem and a couple of handfuls of peas. I served it with farro instead of rice.

1 tbsp. olive oil
Half a largish shallot – finely chopped
1 large clove of garlic – grated
1 x 2″ piece of ginger of ginger – grated
2 tbsp. Thai Green Curry paste
1 can of lite coconut milk
10 oz. haddock loins – cut into bite size chunks
6 oz. piece of sockeye salmon – cut into bite size chunks
Juice of half a lemon
1 head of broccoli – cut into small florets and use thin slices of some of the stem as well
2 handfuls of frozen peas

Heat the oil until hot but not sizzling as shallot needs to be softened not browned. Add shallot and cook for a few minutes then tip in the garlic and ginger and stir. When you can smell the ginger fragrance, pour in the coconut milk and stir in the Thai Green Curry paste. Bring to a light boil, add the fish and lemon juice and simmer for 10 minutes.
Taste the sauce and add pepper if you think it needs it.
Stir in the vegetables and cook for 5 minutes.
Serve immediately.


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