serves
2
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp peanut oil
- ¼ red onion, thinly sliced
- ¼ red capsicum, thinly sliced
- 270 ml can coconut milk
- 2–3 tbsp massaman curry paste
- 2 tsp lime juice
- 2–3 drops fish sauce
- 350 g skinless ling fillets (or any white fleshed fish)
- 10 snow peas, trimmed, halved
- 10 sugar snap peas, trimmed
- ¼ zucchini, cut into thin batons
- 2 tbsp roughly chopped coriander
- Steamed rice, to serve
Instructions
- Heat the oil in a large non-stick frying pan over medium heat. Once the oil is hot, add the onion and capsicum. Stir-fry for 5 minutes, or until lightly browned.
- Add the coconut milk and curry paste to the pan, stirring well to combine. Bring to a simmer, then add the lime juice and fish sauce. Taste the sauce and add more lime juice and fish sauce if you like. Add the fish fillets to the pan, then reduce the heat to low. Once the sauce simmers, cover and cook for 5 minutes.
- Stir through the remaining vegetables, then cover and cook for a further 5 minutes, or until the vegetables are tender and the fish flakes easily.
- Once the vegetables and fish are cooked, remove the curry from the heat. Sprinkle with coriander and serve with steamed rice on the side.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
