Ingredients Jump to Instructions ↓

  1. 1 cup fresh peas or 1 cup frozen peas

  2. 2 tomatoes , finely chopped into pea size

  3. 1 red onion , finely sliced

  4. 1 tablespoon vegetable oil

  5. 2 tablespoons Thai red curry paste

  6. 240 ml coconut milk

  7. 1 1/2 tablespoons fish sauce

  8. 2 tablespoons palm sugar , grated

  9. 2 teaspoons kaffir lime leaves , thinly slice

  10. 1 tablespoon fresh basil , leaves and ripped (Thai green basil)

  11. 2 teaspoons chili, freshly slices (to garnish)

  12. 1 1/4 kg white fish fillets

  13. olive oil flavored cooking spray

Instructions Jump to Ingredients ↑

  1. To make the salad: Combine pea, tomato and red onion, into a small bowl and set aside until later use. If you are using frozen peas, in a small pot boil water, add peas and cook until they are no longer frozen (about 4 minutes). Drain out the hot water and add cold water into the pot. Drain water when peas are no longer hot and add to the salad, once all the water has been drained.

  2. To make the sauce: Add a medium saucepan on the stove at high heat. Once the pan is hot add oil, then add Thai red curry paste, stir paste to combine well with oil and saute until fragrant. Add coconut milk and mix well to combine. Bring sauce to boil, then reduce heat. Add fish sauce and palm sugar, mix well to combine. Added kaffir lime leaves and basil, stir to combine and remove from heat.

  3. To make the fish: Rinse you fillets with cool water and then dry them, spray a reasonable amount of oil onto your large skillet and heat pan. Once pan is hot carefully place fish onto the skillet and cook the fillets between 2 to 4 minutes (depending the thickness of the fish). Shake the pan to make the fish move then turn them over and cook another 2-4 minutes. If fish is ready to your liking then they are ready to use.

  4. To serve salad, place mixture equally into the centre of the serving plate. Arrange fish on top of salad, top fish with equal amounts of Thai red curry sauce Or you could put curry into small sauce bowls and serve with the fish and salad. Garnish with fresh red chilli slices.

  5. Enjoy.


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