Fragrant Thai Fish Curry with Coconut

Ingredients

• 1 tbsp oil
• 500 g white fish (Basa Fillets)
• 2 tsp minced garlic
• 1 cup green peas
• 3 tbsp Valcom Authentic Thai Red Curry Paste
• 400g coconut milk
• 1 tsp fish sauce
• 1 tsp brown sugar
• 2 tsp lime juice
• 200g Double Phoenix Dong Guan Rice Stick Vermicelli
• 400g tin Diced Tomatoes

Method

1. Pat the fish dry with paper towels then cut into three pieces for each fish fillet.
2. Cook in pot the oil and garlic, Thai curry paste and cook for a few minutes until fragrant. Pour in the coconut milk, fish sauce, lime juice and brown sugar. Pour in diced tomatoes and green peas.
3. Bring to a simmer and cook for 8-10 minutes, until slightly thicker. Taste and adjust seasoning if necessary.Add the fish to the pot and cook for 2-3 minutes until the fish is fully cooked.
4. Follow packet instructions to cook rice sticks separately.
5. Serve noodles in bowl and pour over fish mixture.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE RED