Thai Fish Curry

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 20 minutes

材料

2 tablespoon olive oil

1 garlic clove (minced)

½ teaspoon fresh ginger (minced)

1 red chili pepper

½ onion

½ red bell pepper

1 carrot

1 pak choi (halved)

60 g snow peas

2-1/2 tablespoon Thai red curry paste

1 tablespoon brown sugar

200 g fresh hake fillet

1 medium trout fillet

5 fresh scallops

100 g fresh mussels (cleaned)

1 can coconut milk

1 tablespoon fish sauce

½ lemongrass

½ lime

handful fresh coriander (chopped)

Jasmine rice (steamed, to serve)

手順

Finely slice the onion and carrot. Remove seeds and white filaments from the bell pepper and finely slice.

Remove skin from both the hake and trout, cut into chunks and set aside. Also remove the coral from the scallops and set them aside.

Heat a large wok or cast iron skillet with the olive oil over medium heat. Add in the garlic, ginger, whole chilli pepper, onion, bell pepper, carrot, pak choi and snow peas, and stir-fry for 2 minutes.

Add in the Thai red curry paste and sugar and cook for another minute.

Move the vegetables over the sides of the wok, and add into the center the hake and trout fillets, followed by the scallops and mussels, and stir-fry for 1 minute.

Pour in the coconut milk and fish sauce, and add in the lemongrass. Cook for 5 minutes, then remove the lemongrass and whole chilli pepper. If it's too thick, add a splash of water, and adjust seasoning to taste.

Remove from the heat, squeeze half lime over the curry, and sprinkle with fresh coriander on top.

Serve immediately with steamed jasmine rice on the side.

栄養

• カロリー: 549 kcal
• 脂肪総量: 38 g
• 飽和脂肪: 23 g
• 不飽和脂肪: 12 g
• コレステロール: 57 mg
• ナトリウム: 710 mg
• 炭水化物総量: 21 g
• 食物繊維: 6 g
• 糖質総量: 12 g
• タンパク質: 37 g