Recipes
Quick Red Thai Curry
How to Make Quick Red Thai Curry
Serves 4
1. Heat the red curry paste in a pan and add the coconut milk. Add the potatoes and cook for 8 minutes or until tender, then add the tomatoes and fish and cook for 3 minutes or until cooked through.
2. Stir in the coriander and lime juice and serve with wedges of lime to squeeze over the dish.
3. You can also make rice and naans as accompaniments, if desired.
Notes from the kitchen
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Ingredients for Quick Red Thai Curry
3-4 tablespoons Thai red curry paste
400ml coconut milk (you can use light but I prefer full fat)
12 x salad potatoes
A punnet of cherry tomatoes
250gm skinless white fish fillets cubed (I also use prawns or chicken)
A handful of coriander leaves
3 x limes (2 juiced, 1 cut into 4 wedges)
