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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.