This curried fish is full of flavour, cooked in coconut milk and served with my coconut rice
Ingredients
- 1 (120g-150g) fillet of fish
- 1 small can (165ml) coconut milk
- 1 tablespoon red curry paste
- ½ clove garlic, minced
- 1 teaspoon lemongrass, grated
- 1 kaffir lime leaf, chopped
- ½ teaspoon red chilli, chopped
- 1 coriander root
- A splash of vegetable oil
- ½ small brown onion, chopped
- ½ cup chopped pumpkin
- 1 baby bok choy, chopped
- ½ cup my coconut rice
Garnish
- Coriander leaves and a few slices of red chilli
Method
- Blend garlic, lemongrass, kaffir lime leaf, chilli, coriander root and 2 tablespoons of coconut milk till well combined
- Cut fish into bite size pieces. Rub the fish pieces with the above mixture till fully coated, cover and refrigerate while preparing the remaining ingredients.
- Heat oil in a pan and add chopped onion, stir while cooking till onion softens (approx. 1-2 minutes)
- Add bok choy and cook for another 1-2 minutes
- Add pumpkin and remaining coconut milk, bring to boil
- Reduce heat and simmer for 3 minutes before adding the fish pieces
- Cook 3-5 minutes more, depending on size of fish and pumpkin pieces
- Place cooked rice in a bowl, and spoon the fish curry over the rice
Garnish with coriander leaves and sliced red chilli or dried chilli flakes
Share This Recipe !
This recipe sounds great but you didn’t say to use small or large red chills as the small ones are much hotter, I like this dish but for me I will add more chilli .
Keep up the good work.
Greg
Thanks for your comment Greg, good point about the chilli. I used thai red chilli, they are the hotter type but you can use the milder one if you prefer.