A Thai-inspired curry that is quick and easy to make and still restaurant quality! This coconut fish curry is the perfect way to add some vegetables into your meal, you can even serve some extra veg on the side. Try it out for your next meal!

?Serves: 4-6
Prep: 10-15 mins Cook: 20-25 mins

Ingredients

• 4 white fish fillets (approx 600g), cut into pieces
• 1 tablespoon chopped basil
• 1 bunch fresh coriander (or 1 tablespoon chopped frozen coriander)
• 2 teaspoons sweet chilli sauce
• 1-2 teaspoon crushed ginger
• 1 teaspoon crushed lemongrass (optional)
• 2 teaspoons extra virgin olive oil
• 420g can light and creamy carnation milk or coconut milk
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 large red capsicum, cut into strips
• 1 handful snow peas, cut length ways
• 1-2 bunches asparagus

Directions

1.  In a bowl combine fish, basil, coriander, sweet chilli, ginger, lemongrass (optional)
2. Cover with cling wrap and leave in fridge till you are ready (you can do this step ahead of time or skip this step)
3. Heat oil in pan (use pastry brush to spread oil around pan) on medium heat
4. Add fish mixture to pan
5. Cook 3 mins on each side
6. Add light and creamy carnation milk or coconut milk to pan
7. Add carrots to pan
8. Cook for 10 mins
9. Add other vegetables and cook for 5 mins

Note

Serve this coconut fish curry on bed of basmati or brown rice with some delicious veggie sides!