Red Thai Fish Curry

 

A few vegetables, some fish and a jar of thai red curry paste .. ta dah!  Red thai fish curry ... in under 30 minutes.  Just the thing for a bunch of hungry people after an afternoon of walking.

Jasmine rice
Coconut oil (or other mild cooking oil)

Onion

Garlic

Thai curry paste

Mushrooms

Red pepper

Green beans

Cod

Pak choi

Coconut cream

1.  Fry chopped onion gently in coconut oil until soft.

2.  Add crushed garlic and red thai paste to taste (the brands have different strengths, read their instructions), fry for another couple of minutes.

3.  Prep vegetables and chop into bite sized pieces.

4.  Cook the rice - I use the adsorption method - cover with cold water 1 inch over the surface of the rice in the pan, heat to boiling, then slam the lid on and turn the heat right down  It should be ready in about 12 minutes, but it's quite forgiving if you leave it alone and let it steam.

5.  Add most of the veg to the curry sauce, but not the pak choi.  Fry for a couple of minutes, then add some water and simmer until a bit soft, about 10 minutes.

6.  Add thicker stems of pak choi, stir in, and simmer for 1 minute more.

7.  Add coconut cream and dissolve into the sauce, add more water if it's too thick.

8.  When the coconut cream is fully mixed in add chunks of cod, lay over soft green leaves of pak choi.

9.  Put the lid on and let the curry cook gently for another 5 minutes.

10.  Check that the fish is cooked - opaque throughout.

11. Serve, scoff, receive praise.