Thai red fish curry with vegetables and ginger(serves 4)

Ingredients

• 500g white fish fillets, cut into 3-4 cm cubes
• 2 garlic cloves, minced
• 2 tablespoons grated ginger
• 1.5 cups of coconut milk
• 3 tablespoons red curry paste (Valcom brand preferred)
• 1 red capsicum seeds removed and sliced
• 300g broccoli, cut into florets
• 2 tablespoons neutral oil, for example rice bran oil
• half a cup of parsley leaves, chopped
• Serve completed curry with lime wedges for extra tang.

Method

1. Heat the oil in a saucepan over medium heat.
2. Add the garlic, ginger and curry paste and cook for 2 minutes to release the flavours of the curry paste.
3. Pour in the coconut milk and stir to combine.
4. Add the capsicum, broccoli and fish and simmer for 5 minutes to ensure fish and vegetables are cooked.
5. Serve the curry in bowls, sprinkle with parsley.
6. Serve lime wedges on side of each bowl.

Product used in recipe

• Valcom - Valcom Curry Paste Red