Thai Fish Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 549 kcal
• Total Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 12 g
• Cholesterol: 57 mg
• Sodium: 710 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 6 g
• Total Sugars: 12 g
• Protein: 37 g