Red fish and vegetable curry

Ingredients for 4 servings:

• 600 g fish fillet(s)
• 500 g broccoli, fresh or frozen
• 2 large carrots
• 1 onion(s)
• 400 ml coconut milk, store-bought or homemade
• 1 tsp curry paste (jar red)
• 1 tsp vegetable broth, instant or 1 small cup vegetable bouillon, gelled
• 2 tbsp oil, neutral
• 2 tbsp soy sauce
• salt and pepper
• Coriander, for garnish

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

quickly prepared

Thaw frozen broccoli or divide fresh broccoli into florets. Do the same with the carrots and chop finely. Peel and dice the onion. Wash the fillets, pat dry, and dice. Heat oil in a pan, sauté the onion and carrots. Add the curry paste and sauté briefly. Add the coconut milk and 100 ml water, bring to a boil, and stir in the stock. Add the broccoli, cover, and simmer for about 5 minutes. Season the curry with soy sauce and pepper. Spread the fish on top of the curry, cover, and cook for 5-7 minutes. Basmati rice is delicious with this dish; it can cook while the curry is preparing.