‘White Lotus' is fuelling the UK's obsession with Thai food
Speedy hake and king prawn red curry
Serve up this delicious Thai-style fish curry in less than 15 minutes; quicker and tastier than a take out. You can cook your own rice in 10-12 minutes, or use a couple of pouches of ready-cooked.
Serves: 4
Prep time: 5 mins | Cook time: 10 mins
Ingredients:
1 tsp vegetable oil
1 bunch spring onions, thinly sliced
1 red chilli, thinly sliced
½ x 25g pack fresh coriander, stalks finely chopped, plus leaves, to serve
4 tbsp Thai red curry paste
400g coconut milk
120g extra fine green beans, halved
200g pack hake fillets, cut into large chunks
165g pack raw king prawns
Rice, to serve
1 lime, cut into 4 wedges
Method:
1. Heat the oil in a sauté pan or large, lidded frying pan. Add the spring onions (reserve some green parts to garnish), the chilli and coriander, then fry for 2 minutes.
2. Stir in the curry paste and coconut milk, then bring to a simmer. Add the green beans, fish, prawns and a little salt, then return to a simmer. Cover and cook for 4-5 minutes or until the fish is cooked through, opaque and flakes easily with a fork and the prawns are pink, opaque and cooked through.
3. Scatter over the coriander leaves and reserved green spring onions, then serve with the rice and lime wedges.
Cook's tip:
For added crunch, serve with some crushed salted peanuts for sprinkling over. Deseed the chilli before slicing, if you prefer things less spicy.
The Independent
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