- 400g fish, cubed2 tbsp oil105g Thai green curry paste1 zucchini julienned400ml TCC light coconut milk½ tsp fish sauce1 tsp sugar2 tbsp kaffir lime leaves2 sliced red chillies (optional)1 cup basil leaves, loosely packedPickled Mango Rice (optional)½ Jar of Pickled Mango2 Red Chilies SlicedWhite rice to serve
- Stir-fry curry paste and oil over a medium heat until fragrant. 2. Add half of the coconut milk and stir-fry for 5 minutes or until sauce thickens and oil appears. 3. Add fish and cook over high heat for two minutes. Add remaining coconut milk, fish sauce and sugar and bring to a boil. 4. Add zucchini and cook until tender. Add lime leaves and chili. 5. Add basil before removing from heat. Mix together the 'pickled mango rice' ingredients and serve with curry if desired.
Brands and product used
- TCC - Lite Coconut Milk