Mains
Seafood
Thai
Quick Thai Curry
4
10 min
This is a household favourite! You can really mix it up and make it your own by switching out the protein choice, the vegetables, and the type of Thai curry paste you use. Steaming your fish and vegetables is such a healthy and easy way to cook, and then the sauce will have you licking the bowl. Filling your platxe with vegetables, protein, and healthy fat from the coconut milk will keep you full and on track with your Reset goals.
Ingredients
  • 1 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tsp red pepper flakes
  • 2 tbsp red or green curry paste
  • 1 tbsp soy sauce or tamari
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 can coconut milk
  • 4 fillets white fish of your choice
  • Green vegetables of choice (I used 1 chopped courgette and 200g sugar snap peas)
  • Salt and pepper to taste
Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Fill your larger saucepan with about an inch of water and set a steamer or colander above it so it doesn’t touch the water. Cover the pan and bring to a boil.
2.
Fill the colander/steamer with your vegetables and fish and season with salt and pepper.
3.
Cover and steam for 5-8 minutes until fish is cooked through.
4.
Heat the olive oil in the small saucepan, and then add the garlic and cook until fragrant (about 1 minute)
5.
Add the red pepper flakes, curry paste, soy sauce/tamari, fish sauce and lime juice, and stir to combine. Then add the coconut milk, stir and bring to a boil.
6.
Plate your fish with vegetables and pour over your sauce.
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Tip
Cost-saving tips
Halal Friendly
Kosher Friendly
Abbi
Head Chef
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