A rich and aromatic curry.
Ingredients
Serves: 4
For the fish & veg
- 800g firm white fish, cut into large chunks (cod, hake, haddock or ling)
- 1 red pepper, sliced
- 1 handful green beans or sugar snaps
- 1 courgette, shaved into ribbons
- 1 carrot, shaved into ribbons
For the sauce
- 1 tbsp neutral oil
- 1½ tbsp red Thai curry paste
- 1 tsp grated ginger
- 2 garlic cloves, crushed
- 400ml full-fat coconut milk
- 1 fish stock pot, dissolved in 100ml boiling water
- 1½ tbsp light soy sauce
- 2 tsp fish sauce
- 1 tsp honey (optional)
To serve & garnish
- 750g cooked brown rice
- Fresh coriander leaves
- Lime wedges
- Sliced fresh red chilli
- Crispy fried onions
- 2–3 tsp peanut rayu
Method
1. Prep the rice base
Spread the reheated cooked brown rice evenly in the bottom of a large oven-proof casserole or deep baking dish.
2. Layer the vegetables and fish
Arrange the red pepper, green beans, courgette and carrot ribbons over the rice. Place the fish chunks on top.
3. Make the sauce
Heat oil in a small saucepan over medium heat. Fry curry paste, ginger and garlic for 1–2 minutes until fragrant. Add coconut milk, dissolved stock, soy, fish sauce and honey. Bring to a gentle simmer, then blitz with a stick blender until smooth and glossy.
4. Assemble and cook
Pour the blitzed sauce evenly over the fish and vegetables. Cover the casserole with a lid or foil. Let it sit for a few minutes to warm through, or gently heat in a 150°C oven for 8–10 minutes if needed.
5. Serve
Spoon portions into bowls, making sure each gets rice, veg, and fish. Garnish generously with coriander, lime wedges, sliced chilli, crispy onions and a drizzle of peanut rayu.
