A delicious dinner can be on the table in 30 minutes by using one of the many great curry pastes available these days.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
1 tablespoon vegetable oil
1 small onion, finely chopped
200 grams round green beans, thinly sliced on the diagonal
1-2 tablespoons Thai green curry paste
1 x 425 gram tin coconut cream
2 tablespoons lime juice
2 teaspoons fish sauce
1 teaspoon caster sugar
handful coriander leaves
2 spring onions, thinly sliced
½ cup long thread coconut, toasted (See tips below)
sea salt
To serve
hot cooked jasmine rice
METHOD
Heat the oil in a large sauté pan and cook the onion with a pinch of salt until soft. Add the beans and cook for 2-3 minutes. Stir in the curry paste, coconut cream, lime juice, fish sauce and caster sugar. Bring to the boil then simmer gently for 3-4 minutes.
Cut the fish into large bite-sized pieces and add to the sauce. Cover and simmer for 3-4 minutes until the fish is just cooked through then stir in half of the coriander.
To serve: Scatter with coriander, spring onions and toasted coconut and serve with the hot rice.
Cook’s tips: Start with 1 tablespoon of paste if you are unsure of its heat, adding more as desired.
Toast the coconut in a dry sauté pan until lightly golden, stirring constantly.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!