Ingredients
Prawn and fish curry
2 tablespoon olive oil
1 onion, chopped
2 teaspoon grated ginger
1 clove garlic, crushed
1/4 cup thai red curry paste
2 tomatoes, chopped
400 millilitre can coconut cream
juice 1 lime
1 tablespoon chilli sauce
500 gram firm white fish fillets, chunks
300 gram green prawns, peeled, devained, tails intact
1 1/2 cup baby spinach leaves
1/4 cup fresh coriander, leaves picked
steamed rice to serve
Method
Prawn and fish curry
1. In a large saucepan, heat oil on medium. Sauté onion, ginger and garlic for 2-3 minutes until onion is tender.
2. Stir in paste and cook for 1-2 minutes until fragrant. Add tomatoes and cook stirring for 1 minute.
3. Mix in coconut cream, juice and chilli sauce. Bring to the boil on high. Reduce heat to low and simmer for 2-3 minutes until slightly thickened.
4. Add fish and prawns. Cook, stirring for 2-3 minutes until cooked through. Stir spinach and coriander through.
5. Simmer for 1 minute until leaves are just wilted. Serve with rice and extra chilli sauce if liked.
Use boneless firm fish fillets such as bassa fillets, ling or ocean perch. If liked, use 750g marinara mix.
Note
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.
