Thai red fish curry
Serves 4 (curry only) Ready in about 30 minutes
Low-calorie cooking spray 2 shallots, thinly sliced
3 level tbsp Thai red curry paste
200ml reduced-fat coconut milk
400ml vegetable stock
Juice of 2 limes
1 tbsp fish sauce
Pinch of sweetener
4 skinless and boneless cod fillets, cut into small chunks
250g dried basmati rice
400g baby pak choi, leaves separated
150g sugar snap peas
100g baby sweetcorn, sliced lengthways
1/2 small pack of fresh coriander, leaves picked
1 Spray a large, non-stick wok or frying pan with low-calorie cooking spray and place over a medium-high heat. Stir-fry the shallots for 3-4 minutes until softened. Add the red curry paste and stir-fry for a further minute.
2 Pour in the coconut milk and vegetable stock. Bring to the boil, then reduce the heat to medium and simmer for 8-10 minutes. Add the lime juice, fish sauce and sweetener, then add the fish and simmer for a further 5-6 minutes, or until just cooked through.
3 Meanwhile, cook the rice according to the pack instructions, then drain well. Boil the pak choi. sugar snaps and baby corn for 3-4 minutes, then drain well.
4 Stir the veg through the curry along with half the coriander leaves. Divide the curry between 4 bowls. Scatter the remaining coriander over the rice and serve alongside.
Syns per serving: 3
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