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Thai Fish Curry


Fish curries don't sound particularly appealing, but this Thai fish curry is great.  It has a spicy, but delicate flavour and is more like a spicy, warming soup than a thick Indian curry. 

I'm going to use pangasius (pan-gas-ee-us) or as it's sometimes known 'Vietnamese Cobbler.'  You can get it from both the supermarket and the market and it's ideal for curries as it's a strong, meaty fish that takes on the flavour of what it goes with.  I'll also show you how to cook 'fluffy' rice, which is great to dip into your curry.

Very quick to make, uses only one pan (so it's ideal if you're in catered accommodation*) and uses only a few ingredients-this one's a winner.


1 piece of pangasius or other white meaty fish (ask your fishmonger for fish similar to pangasius if they don't have any). 

4 cherry tomatoes, sliced in half

ΒΌ an onion, peeled and finely sliced

thumb sized piece of ginger, peeled and finely sliced

Thai green curry paste

200 ml coconut milk

big pinch of chopped fresh coriander

1 lime

1 red or green chilli, deseeded and finely chopped

vegetable oil

half a mug of basmati or long grain rice


For: 1

Time to prepare: 20 minutes

Vegetarian: No

Vegan: No

Cooking level: Medium


Calories 554
LOW Sugars 12.35g
LOW Fat 5.22g
LOW Saturates 0.78g
LOW Salt 0.38g
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Pour the rice into a small saucepan then pour in one mug of water.  Stir the rice, lifting it from the bottom of the pan.  Turn on the heat to full power and bring the water to the boil.



Boil the water until you start to see little holes or craters appear in the rice (you may need to fan some of the steam away to see into the pan).  As soon as you see these, turn the heat right down (to number 2 if you're using electric, or just a really low heat if you're using gas) and place the lid on.  Now just leave the rice to slowly steam away.  Onto the curry.



Slice the fish into cubes on a clean plastic chopping board. 



Put a small saucepan over a medium high heat and pour in a drop of oil.  Once hot, add the onion.  Fry until it starts to soften-so about 3 or 4 minutes.  Now add the ginger and chilli.



Stir in about 2 teaspoons of the curry paste.  Mix everything together until the curry paste breaks down and mixes into the other ingredients.



Add the fish then immediately pour in the coconut milk.  Push it down so it's submerged underneath the coconut milk.  The coconut milk will start to simmer and gently cook the fish.  Cook for around 10 minutes until the fish is cooked through.



Add the cherry tomatoes, a squeeze of lime and the chopped fresh coriander and simmer for another 4 minutes.



Pour the curry into a bowl and serve with some rice.

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