Name: Red curry fish kebabs with coconut rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 750g thick ling fish fillets, cut into 3cm pieces; 1 large red capsicum, cut into 3cm cubes; 4 spring onion bulbs, trimmed, quartered; 115.50 gm Thai red curry paste (see tip); canola oil cooking spray; 270ml can light coconut milk; 200.00 gm Basmati rice, rinsed; 62.50 ml fresh coriander leaves, to serve; lime cheeks, to serve

Red curry fish kebabs with coconut rice

0 Likes

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Ingredients:

750g thick ling fish fillets, cut into 3cm pieces
1 large red capsicum, cut into 3cm cubes
4 spring onion bulbs, trimmed, quartered
115.50 gm Thai red curry paste (see tip)
canola oil cooking spray
270ml can light coconut milk
200.00 gm Basmati rice, rinsed
62.50 ml fresh coriander leaves, to serve
lime cheeks, to serve

Instructions:

Skewer fish, capsicum, and onion in a colorful pattern. Generously brush the skewers with flavorful curry paste.
In a microwave-safe bowl, combine coconut milk, 1/2 cup of cold water, and rice. Cover the bowl with 2 layers of plastic wrap. Microwave on high for 5 minutes, then on medium for 7 minutes. Let it sit for 5 minutes until all the liquid is absorbed. Uncover and fluff the rice with a fork before serving.
Preheat a barbecue plate or chargrill sprayed lightly with oil over medium heat. Cook kebabs in batches, turning occasionally, for 5 to 7 minutes until fish is browned and cooked through.
Plate the kebabs and garnish with fresh coriander. Serve alongside fragrant coconut rice and lime wedges.

We use cookies

Similar Recipes

Red curry lamb skewers with noodles

Red curry fish patties with cucumber sauce

Red curry fish skewers with rice

Barramundi and chickpea curry with spinach

Thai red fish curry