Coconut Fish Curry
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Golden Rules
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Ingredients
4 white fillets of fish (approx 600g), cut into pieces
2 teaspoons sweet chili sauce
1-2 teaspoon crushed ginger
1 bunch fresh coriander (or 1 tablespoon chopped frozen coriander)
1 tablespoon chopped basil
1 teaspoon crushed lemongrass (optional)
2 teaspoons oil
2 carrots, sliced
1 zucchini, sliced
1 large red capsicum, cut into strips
1 handful snowpeas, cut length ways
1-2 bunches asparagus
420g can Light and Creamy Carnation milk or lite coconut milk
2 teaspoons sweet chili sauce
1-2 teaspoon crushed ginger
1 bunch fresh coriander (or 1 tablespoon chopped frozen coriander)
1 tablespoon chopped basil
1 teaspoon crushed lemongrass (optional)
2 teaspoons oil
2 carrots, sliced
1 zucchini, sliced
1 large red capsicum, cut into strips
1 handful snowpeas, cut length ways
1-2 bunches asparagus
420g can Light and Creamy Carnation milk or lite coconut milk
Method
- In a bowl combine fish, basil, coriander, sweet chilli, ginger, lemongrass (optional)
- Cover with cling wrap and leave in fridge till you are ready (you can do this step ahead of time or skip this step)
- Heat oil in pan (use pastry brush to spread oil around pan) on medium heat
- Add fish mixture to pan
- Cook 3 minutes on each side
- Add Light and Creamy Carnation Coconut to pan
- Add carrots to pan
- Cook for 10 minutes
- Add other vegetables and cook for 5 minutes
- Serve on bed of basmati or brown rice
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