Here is an easy week-night recipe that uses Thai red curry paste and is packed with nutritious spices, ginger and veggies to keep your immune system boosted.
What You Need:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 2 tbsp Thai red curry paste
- 200ml coconut milk (small tin)
- 200ml milk of choice
- 500-600gg white fish fillets (such as hake or kingklip), cut into 2cm-cube pieces
- 1 red pepper, chopped
- 1 carrot, julienned
- 1 zucchini, sliced
- 1 handful baby spinach leaves
- 2 tbsp fish sauce (or low-sodium soy sauce)
- 1 tbsp lime juice
- Fresh coriander, for garnishing
- Rice, to serve
Method:
1/ Heat the oil in a large pan or wok over medium-high heat. Add the onion and sauté until softened, about 3-4 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant.
2/ Add the Thai red curry paste and cook for 1-2 minutes, sauteing.
3/ Pour in the coconut milk and bring to a simmer.
4/ Add the fish and veggies. Cook for 7-10 minutes or until the fish is opaque and cooked through and the vegetables are tender.
5/ Stir in the fish sauce and lime juice to taste. Cook for another minute.
6/ Serve the curry over jasmine rice and garnish with fresh coriander.