Thai Red Fish Curry with Bamboo Shoots
Serves: 4
Prep time: 30 minutes
Cook time: 35 minutes
3 serves per portion
Recipe courtesy of Yvonne Dalziel, Palmwoods Branch
Ingredients:
- 1 ⅓ cups jasmine or brown rice
- 60mL coconut cream, reduced fat
- 2 tablespoons red curry paste
- 440mL coconut milk, reduced fat
- 2 tablespoons palm sugar
- 3 tablespoons fish sauce
- 350g skinless firm white fish (short sliced or cut into 3cm pieces)
- 350g sweet potato, cooked, cooled and diced
- 220g green beans, sliced diagonally
- 275g can bamboo shoots, drained, sliced into matchsticks
- 2cm knob ginger, thinly sliced
- 4 kaffir lime leaves, torn in halves
- Sweet Thai basil leaves
- ½ long red chilli, thinly sliced
Method:
- COOK rice in steamer or rice cooker as per packet instructions.
- SIMMER coconut cream in wok or medium frypan on medium heat for 5 minutes or until cream separates and oil forms on top. Stir if required to prevent browning of cream.
- ADD red curry paste and stir until mixture is fragrant.
- STIR in coconut milk, sugar and fish sauce and cook for 2-3 minutes.
- ADD fish, potato, green beans, bamboo shoots, ginger and kaffir lime leaves and simmer for about five minutes or until fish is cooked.
- GARNISH with basil and chilli.
What's Great About It:
Curry is a great way to enjoy a variety of vegetables in a meal. This red curry uses a combination of sweet potato, green beans and bamboo shoots, but you can substitute the vegetables to whatever is in season or on hand. Take note to cut the vegetables into similar sizes so that they cook evenly.
