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Thai fish curry recipe

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Created by Lucy Nunes

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Photography: Richard Mortimer

Cuisine: Modern Asian
Servings: Serves 4
Cooking Time: Less than 30 minutes
Course: Lunch, Main

Thai fish curry

Ingredients

270ml can light coconut cream
1 tablespoon Thai red curry paste
1 yellow capsicum, cut into strips
1 bunch broccolini, cut into 3cm lengths
600g white fish fillets, cut into 3cm cubes
1 teaspoon fish sauce
steamed rice, lemon or lime wedges, to serve

kJ 1210, fat 14g, sat fat 8g.

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Preparation

1. Combine coconut cream, curry paste and ½ cup water in a saucepan on high heat. Bring to boil. Add capsicum and cook for 2 minutes. Add broccolini stems with fish and simmer, covered, on low heat, for 4 minutes. Add broccolini tops and cook, covered, for another 2 minutes, until vegetables are tender and fish is cooked.

2. Stir in fish sauce and season to taste. Serve with steamed rice and lemon or lime wedges.

If you enjoyed this Thai fish curry recipe then browse more Thai recipes, Modern Australian recipes, Modern Asian recipes, child-friendly recipes, low-carb recipes, low-cholesterol recipes, low-gi recipes, heart-friendly recipes and our most popular hainanese chicken rice recipe.

Modern Asian Restaurants

Displaying 10 of 376 Modern Asian Restaurants.

	Restaurant	Book Online	Suburb
1.	Harry's Singapore Chilli Crab		Sydney
2.	The Chairman and Yip		City
3.	Timmy's Kitchen		Manuka
4.	Taste of Asia		North Hobart
5.	Viet Hoa		Perth
6.	Petaluma's Bridgewater Mill		Bridgewater
7.	House of Chow		Adelaide
8.	Imperial Peking		St Peters
9.	Indochina Thai Restaurant		Unley
10.	Phuket		Glenelg

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Chopping garlic

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