Thai Red Curry Kingklip

Thai Red Curry Kingklip

Serves 2

560g raw Kingklip (hake, angel or any other white fish will work fine as well!) (4 P)

100g chopped onions (1 Veg)

150g chopped peppers (1.5 Veg)

Chicken or veggie stock

5ml olive oil (1 Fat)

1 heaped tsp Red Curry Paste (1 Fat)

Salt and pepper to taste

250ml fat free milk (1 milk) and 5ml coconut essence (I got it from a baking supplies shop)

or use 250ml lite coconut milk – I usually make my own ‘fake’ coconut milk as a no/low fat option!

Fry onions and peppers in olive oil, add a little chicken or veggie stock to cook until soft.  Add kingklip and poach on low heat for about 10 minutes – until flesh turns white.  Mix milk, coconut essence, salt, pepper and red curry paste – cook until reduced/thick.

Served with pilau rice (used Woolies’ Pilau Rice Spice mix as a short cut) and Asian salad (thinly sliced red onion and cucumber and carrot ribbons marinated in white vinegar)

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