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Fish Thai Curry

 -POP (7)

Inspired by the delicious spices from Thailand combined with fresh fish, this is a great healthy dish that’s quick and easy to prepare.


150g cod fillets, cut into large pieces

¼ tsp brown sugar, raw

30ml vegetable stock, low salt

1 tsp fish sauce 

50g carrot, sliced thinly 

slices red capsicum

70g baby spinach leaves

coriander sprig, chopped to serve

25g brown rice, washed

Curry paste:

¼ long chilli, de seeded, coarsely chopped

¼ stem lemon grass, white part only, finely chopped

¼ spring onion, chopped

¼ garlic clove

½ tsp ginger, finely grated

½ tsp coriander root, chopped

60ml light coconut milk


1. Cook brown rice 

2. Process curry paste ingredients until smooth. 

3. Heat paste in a wok over medium heat for 12 minutes or until aromatic. 

4. Add stock, fish sauce and sugar and cook, stirring occasionally, for 12 minutes. 

5. Add fish and cook for 23 minutes or until flesh flakes easily when tested with a fork. 

6. Add carrot, beans and spinach and cook for 12 minutes or until spinach wilts. 

7. Portion barramundi fillets evenly onto serving plates.

8. Divide remaining curry among serving plates

9. Sprinkle with coriander leaves.

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