You can find us on:
location

Search filter

Dish type

  • + more

Meal

  • + more

Course types

  • + more

Diet

  • + more

Thai red fish curry

(0)
40 Min
 
portions
7 %

Carbs

5 %

Fats

4 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 2710 g
Energy 324 kJ / 78 kcal 8761 kJ / 2096 kcal
Sat. fat 3 g 80 g
Unsat. fat 1 g 17 g
Fibre 1 g 22 g
Salt 282 mg 7631 mg
Units:
 
  • 419 ml
    coconut milk, canned
  • 400 g
    cod
  • 350 g
    Sweet Potato or Kumara
  • 300 ml
    Tap water
  • 250 g
    Pak choy
  • 80 g
    Onion
  • 30 g
    Red curry paste
  • 28 ml
    Sunflower oil
  • 15 g
    Lime
  • 15 g
    Coriander leaves
  • 10 g
    Ginger
  • 9 ml
    Fish sauce (Nam pla)
  • 10 ml
    Soy sauce
  • 10 g
    Soup, chicken broth cubes, dry
  • 5 g
    Lemongrass
  • 800 g
    Asian Rice
  • 2.7 kg
    Total recipe weight

Equipment

1 x Woks , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Turners , 1 x Sauce pans , 1 x Sieve
Method

Preparation time

10 Min

Cooking time

30 Min

1

Prepare your Asian rice

2

Chop the onions into fine cubes of 1/2 cm, clean and cut the sweet potatoes into 2 cm cubes. Peal and finely chop the ginger. Wash the pak choy and cut them into 1 cm slices

3

Marinade the cod with little fish sauce and a drizzle a little freshly squeezed lime juice over it

4

Heat the wok to medium / high heat with the cooking oil, add the onions, sweet potatoes, ginger and red curry paste and stir-fry for 3 - 4 minutes.

5

Add the stock cube, the water and crushed lemon grass and bring to a boil for a further 3 minutes.

6

Add the coconut milk, soy sauce and fish sauce and heat until just below boiling point.

7

Add the pak choy and the fish and poach in the sauce for 4 - 6 minutes until cooked (just below boiling point)

8

Squeeze in the remaining lime juice and sprinkle in the plucked coriander leaves

9

Add a little more soy sauce or fish sauce to taste

10

Your Thai fish curry is ready

Comment (0)

Comments

There are no comments