Per person: 2 CC, 2 Veg, 1 Fat, 2 Prot
400g parcooked baby potatoes, quartered
100g red onion, chopped (1 Veg)
10 ml olive oil (2 Fat)
1 tin WL chopped tomatoes (2.5 Veg)
½ tsp garlic, crushed
½ tsp chopped chillies (adjust to taste)
200g Mussel meat (2 Prot)
290g shrimp (2 Prot)
Micro veggies to serve
Fry onions in olive oil until soft, add garlic and chilies. Stir in rest of ingredients and simmer of 15 minutes (or until potato is soft). Top up with stock/water if needed.
Serve with micro veggies J
Originally posted 1 February 2015, republished 2 February 2018
Originally this recipe was called ‘Thai Red Curry Kingklip’, but let’s be honest, on a good day not everyone can afford to buy 1/2 kg kingklip to make a fish curry.
Good for you if you can, but I try to make my recipes a little more uhm affordable 😉
This is a tasty recipe – using only a handful of ingredients. Not too complicated – and takes about 30 minutes to prepare.
So, here goes!
Thai Red Curry Hake
400g raw white fish – I used SeaHarvest Hake Medallions
100g chopped onions
150g chopped peppers
10 ml Olive Oil
1 heaped tsp Red Curry Paste
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!
To serve: chili flakes and fresh coriander
Fry onions and peppers in olive oil, add a little water if needed to cook until soft on medium heat. Add hake 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)