Recipes FRAGRANT THAI FISH CURRY
FRAGRANT THAI FISH CURRY
We have gone a little gaga over fragrant fish curries at the beginning of winter! Why - you might ask? Its easy...not only are they quick to cook, but they are warmly satisfying, lighter and healthier than their meaty mates and superbly fragrant. Of course, our Cape Herb & Spice Exotic Spice range allows you to take a little flavour flight this winter with favourite blends inspired by cuisines from around the world. What are you waiting for..?
- WHAT YOU WILL NEED -
- FOR THE MARINADE~ 500 g firm white fish such as kingklip
- 1 Tbsp olive oil
- 1 Tbsp fish sauce
- 2 tsp soy sauce
- ¼ cup fresh coriander, chopped
- 1 Tbsp THAI 7-SPICE
- FOR THE CURRY ~ 1 Tbsp olive oil
- 2 shallots, sliced
- 2 Tbsp green curry paste
- 1 Tbsp THAI 7-SPICE
- 400 ml tin coconut milk
- 200g mangetout
- ¼ cup basil
- 200g vermicelli noodles, cooked according to package instructions
- TO SERVE ~ fresh coriander and a squeeze of lime
- METHOD -
Cut the white fish into 3 cm chunks. Combine all the marinade ingredients with the fish and mix well before placing the marinated fish into the refrigerator for 30 minutes.
In a large pan/ shallow pot heat olive oil then sauté the shallots, green curry paste and the Cape Herb & Spice Thai 7 Exotic Spice. Once the shallots are soft and the spices have become fragrant, add the coconut milk. Let this simmer for about 5 min or until slightly thickened, then add the marinated white fish and mangetout. Cook for another 5 min or until the fish is just cooked through.
Remove the pot from the heat, add the fresh basil and stir through.
Serve on a bed of vermicelli rice noodles topped with fresh coriander laves and a squeeze of lime.
*Keep an eye out for our Frangrant Thai Fish Curry video on YouTube: https://www.youtube.com/watch?v=nLCphFye_AA
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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