Fish and prawn red curry
Serving size: Serves 4
Cuisine type: ThaiCooking time: Less than 60 minutes
Course: MainFavourite flavours: Curry
Fish and prawn red curry
INGREDIENTS
500g firm white fish fillets
750g medium uncooked prawns
1 tablespoon peanut oil
4 golden shallots, sliced thinly
¼ cup (75g) red Thai-style curry paste
425g can coconut milk
2 long red or green chillies, sliced thinly
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon brown sugar
½ cup loosely packed fresh coriander leaves
NOTE: We used blue eye in this recipe, but any firm white fish fillet could be substituted. Recipe is best made just before serving.
METHOD
Cut fish into 4cm pieces. Peel and devein prawns, leaving tails intact.
Heat oil in a wok, add shallots; cook, stirring, until soft. Add curry paste, cook, stirring, until fragrant. Add coconut milk and chilli, simmer, uncovered, for about 5 minutes or until mixture is thickened slightly.
Add fish and prawns to wok, simmer, uncovered, until fish and prawns are just cooked through.
Stir in fish sauce, lime juice and sugar, sprinkle with coriander leaves.
Serve with steamed jasmine rice, if desired.
Not suitable to freeze. Suitable to microwave.
Photography by Brett Stevens
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