- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- 13th February 2017
- 1 .
- For the curry paste
- 1/2 medium
- Red onion - peeled and roughly chopped
- 1 Sprig
- Lemon grass - trimmed and roughly chopped
- 2 medium
- Red chilli - deseeded and finely chopped
- 2 medium
- Garlic clove - peeled and roughly chopped
- 1 thumbsize
- Ginger - peeled and grated
- 1 tbsp
- Tomato ketchup
- 1/4 tsp
- Ground cumin
- 1 tsp
- Ground coriander
- 3 Dessert spoon
- Fish sauce
- 1/2 tsp
- Shrimp paste
- 1 tsp
- Light soft brown sugar
- 1 tsp
- Chilli powder
- 1 pinch
- Chilli flakes
- 1/2 tsp
- Ground cinnamon
- 1/2 whole
- Lime - Juice
- 2 .
- For the curry
- 1 medium
- Red onion - peeled and roughly chopped
- 1 medium
- Green pepper - deseeded and cut into chunks
- 1 large
- Sweet potato - peeled and cut into 1cm pieces
- 275 grams
- White fish - cut into chunks
- 400 g tin
- Coconut milk
- Add the green pepper and sweet potato for a few minutes. Add the curry paste and mix into all the veg.
- Heat a large frying pan or wok and fry the onion until soft.
- Turn down the temperature of the pan to a medium/low and add the coconut milk. Give everything a good stir together and once the coconut milk starts to steam, add the fish.
- Cook the fish through for 7-10 minutes and serve with rice or noodles, or even as a soup on its own.
No comments yet, be the first to leave one!