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Quick fish curry

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Ingredients for 2 servings:

  • 1 can coconut milk
  • 2 tbsp curry paste, red
  • 350 g fish fillet(s)
  • 150 g shrimp(s)
  • ½ bell pepper(s), yellow
  • ½ bell pepper(s), red
  • 1 small head of broccoli
  • 1 small zucchini
  • 1 stalk(s) celeriac
  • 2 bay leaves
  • lemon juice
  • fish sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Cut the fish and vegetables into bite-sized pieces. Heat the coconut milk with the curry paste and bay leaves, cover, and simmer for about 5 minutes. Add the fish, shrimp, and vegetables and simmer for another 3-5 minutes, until just cooked through. Season with lemon juice and fish sauce. Serve with rice.

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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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