EASY THAI FISH CURRY
Easy Thai Fish Curry
Ingredients:
2 Frozen cod fillet (or fish of your choice)
350ml Coconut milk (Thai or organic coconut milk only)
1-2 clove Garlic chopped
1 Onion chopped
2-3 tbs Curry powder (preferably medium hot)
1 tbs Sugar
1 Chicken stock cube
1 pinch Salt
1 Small sweet potato cut into wedges
4 Cherry tomato halved
100 gram Frozen broccoli/cauliflower
2 tbs Coconut oil
15 Basil leaves
Method
– Gently fry the chopped onions in the coconut oil until they’re translucent, then add the garlic and curry powder. Stir until the mixture is mixed well. Then in goes the coconut milk. Bring it to a boil.
– While waiting for the curry sauce to boil. Pre heat the oven to 200 Celsius.
– Heat the sweet potato wedges in the microwave for 2 minutes.
– Put the frozen fish, frozen vegetables, sweet potato and cherry tomato in an oven proof dish.
– Once the the curry sauce is boiling, add the chicken stock cube, salt and sugar mix gently until the stock cube has dissolved.
– Pour the curry sauce into the oven proof dish. Make sure the sauce covers the fish and vegetables. Cover with foil paper.
– Put it in the oven for 45 minutes (stirring half way through).
– Then take the foil off, put the dish back in the oven for a further 15 minutes.
– Fold the basil leaves into the curry gently.
– Serve this Easy Thai Fish Curry with fluffy jasmine rice, relax and enjoy… this is the easiest curry ever!
Tips:
If you’re not sure what type of curry powder to choose, check out this home-made curry powder which has ground coriander seeds, ginger powder, ground cumin, tumeric powder, mustard powder and cayenne pepper.
