in Thailand

Quick fish and vegetable curry

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Ingredients for 4 servings:

  • 500 g fish fillet(s), firm white
  • 200 g onion(s)
  • 1 jar corn (baby corn)
  • 250 g bell pepper(s), red
  • 2 tbsp green curry paste (Thai)
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 2 tsp sugar
  • 1 can coconut milk
  • 1 handful of basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the fish into 5 cm pieces. Roughly chop the onions. Halve the baby corn. Deseed the peppers and cut them into 2 cm pieces. Combine the vegetables, curry paste, fish sauce, lime juice, sugar, and coconut milk in a wok or large saucepan and bring to a boil. Simmer for 5 minutes. Add the fish and cook for another 3-4 minutes. Add the basil and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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