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Fish Curry
by Mrs Handley
Ingredients
400ml tin coconut milk
1-2 tablespoons Thai curry paste (any colour) 350ml hot fish stock (from cube/stock pot) 2-3 tablespoons nam pla (fish sauce)
1-2 tablespoons caster sugar
1⁄2 teaspoon turmeric powder
1kg butternut squash, pumpkin or sweet potato,
peeled and cut into small bite size cubes 500g fish (salmon works best but other meaty
fish is good), sliced into large chunks
Method
500g peeled raw prawns (I did a mix of prawns
and squid tubes this time, cut into rings) Pak choi (or other green veg), sliced or shredded fairly small
Juice of 1⁄2 to 1 lime, as you like Coriander leaves to serve
Serves 4-6
1. Put a couple of tablespoons of the coconut milk (the cream off the top if it has some) in a pan over medium heat, to sizzle with the Thai curry paste.
2. After a few seconds, gently stir in the rest of the coconut milk, the stock, fish sauce, sugar, lemon grass, lime leaves and turmeric. Give it all a gentle stir to mix thoroughly and let it simmer for a couple of minutes.
3. Add the squash/pumpkin/sweet potato and leave on a fast simmer, uncovered, for 10minutes or so, or until the vegetable is beginning to soften.
4. Leave it on a fast simmer and add the fish and seafood. Cook for just 3-4 minutes or until the fish is coloured almost cooked, then add the green veg and lime juice. Cook for a few minutes longer until the veg has started to wilt.
5. Remove from the heat, sprinkle with coriander leaves and serve with basmati rice or naan bread, to soak up the scrummy juices. Enjoy!
“I first had this recipe at a fund-raiser at my children’s primary school and it soon became a firm favourite with us all!”