Recipe Cuisine: Thai
Theme: Fast & Fab
Quick Chic Thai Coconut Curry
By: Kristie
Ingredients
- 500g basa fish fillets, cut into chunks
- Jasmine rice family size pack 450g for the microwave
- 3 tbsp Valcom Panaeng Curry Paste
- 1 onion, sliced
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 300ml coconut milk
- 2 lemongrass stalks, bruised
- 3 or 4 kaffir lime leaves, torn (optional)
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 200g green beans, trimmed
- Juice of 1 lime and Coriander, basil, salt and pepper to taste / garnish
Product used in recipe
- VALCOM - CURRY PASTE PANAENG
Method
- Heat some oil in a pan (approx 2 tbsp) over low / medium heat. Fry Valcom curry paste for 2 minutes until fragrant, then add onion, garlic and tomatoes, cook for 3 minutes.
- Pour in coconut milk, add lemongrass, kaffir lime leaves, oyster sauce and sugar. Simmer 5 minutes to develop flavours.
- Add basa chunks and green beans. Gently simmer for 5-7 minutes until fish flakes easily and beans are tender. While this is simmering, microwave the rice as per the packet instructions.
- In the pan, stir in lime juice if desired as well as salt and pepper.
- Remove lemongrass and kaffir lime leaves. Garnish with coriander and basil and serve up in a bowl on top of the jasmine rice. Yum!!
