serves
4
cook
30 minutes
serves
4
people
cooking
30
minutes
Ingredients
270ml can light coconut cream
1 tablespoon Thai red curry paste
1 yellow capsicum, cut into strips
1 bunch broccolini, cut into 3cm lengths
600g white fish fillets, cut into 3cm cubes
1 teaspoon fish sauce
steamed rice, lemon or lime wedges, to serve
kJ 1210, fat 14g, sat fat 8g.
Instructions
1. Combine coconut cream, curry paste and ½ cup water in a saucepan on high heat. Bring to boil. Add capsicum and cook for 2 minutes. Add broccolini stems with fish and simmer, covered, on low heat, for 4 minutes. Add broccolini tops and cook, covered, for another 2 minutes, until vegetables are tender and fish is cooked.
2. Stir in fish sauce and season to taste. Serve with steamed rice and lemon or lime wedges.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
