Thai Style Fish Curry – Donegans Seafood Recipe

Thai Style Fish Curry
500g Hake skinned and Diced
400ml tin of coconut milk
200ml fish stock or water
2-3 tablesp. Thai red curry paste
1 large cucumber, peeled, deseeded and chopped into 2cm slices
Rind and juice of 1 lime
A pinch of sugar
Salt and freshly ground black pepper

To Serve:

Chopped fresh coriander
Rice or noodles
Sautéed spinach or stir-fried pak choi

Method:

1. Pour the coconut milk and stock or water into a heavy-based pan and bring to the boil. Reduce to simmer and allow to cook, stirring occasionally, until the milk thickens and reduces a little.
2. Stir in the red curry paste and cook for a further 2-3 minutes.
3. Add in the cucumber slices and continue to cook for 2 minutes.
4. Add in the fish and simmer very gently for 3-5 minutes. Very carefully stir in the lime juice and rind and a pinch of sugar. Be careful not to break up the pieces of fish. Taste and season with a little salt and black pepper.