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Thai jungle fish curry
Thai jungle fish curry
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Spicy, flavorful jungle curry fit for royalty.
Ingredients:
  • 8 small chat potatoes
  • 18.40 gm vegetable oil
  • 1 onion, thinly sliced
  • 112.00 gm gluten-free Thai jungle curry paste (see note)
  • 400ml can coconut milk
  • 125ml fish stock
  • 48.80 gm fish sauce
  • 21.00 gm lime juice
  • 16.00 gm brown sugar
  • 4 spring onions, thinly sliced
  • 500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes
  • 40.00 ml chopped coriander, plus extra leaves to serve
  • 1 long red chilli, sliced (optional)
Instructions:
  • Cube the potatoes into 3cm pieces, then boil them in salted water until tender, around 8-12 minutes. Heat oil in a wok on medium-high heat, and cook the onion with 1 teaspoon of salt for 1-2 minutes until softened. Stir in the paste and cook for another minute until aromatic. Pour in the coconut milk and simmer for 5 minutes. Add the stock, sauce, juice, sugar, spring onion, and fish. Cook until the fish is done, about 3 minutes, then mix in the potatoes and chopped coriander. Serve with rice, extra coriander, and chilli on the side.

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