Fragrant Mushroom & Fish Coconut Curry

 

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Fragrant Mushroom & Fish Coconut Curry

Serves 4-6

 

Ingredients

1 tbsp olive or neutral oil

1 onion, diced

50g yellow curry paste (1 sachet)

1 x 400ml tin coconut milk

250ml fish stock

small handful lime leaves

250g White Button mushrooms, sliced

150g fine green beans, trimmed

150g cherry tomatoes, halved

700g firm white boneless fish fillets, cut into large pieces

1 tbsp lime juice

basmati rice/cauliflower rice, to serve

½ cup fresh coriander leaves, to serve

sliced chilli, to serve

lime wedges, to serve

 

Method

1 Heat oil in large saucepan and fry the onion until soft. Add curry paste. Stir-fry for 2 minutes until fragrant. Add coconut milk, fish stock and lime leaves. Simmer until the sauce reduces and thickens slightly.

2 Reduce heat to low and add the mushrooms, green beans and tomatoes. Cook for 5 minutes or until vegetables are tender.

3 Gently add the fish and cook for about 5 minutes. Add lime juice. Stir gently to combine but be careful not to break up the delicate fish.

4 Serve curry with steamed basmati rice/cauliflower rice, a sprinkle of fresh coriander and chilli, and lime wedges on the side.