Thai-Inspired Coconut and Lime Curry
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Description
A fragrant, warming Thai-style curry with creamy coconut, sweetcorn and crispy chilli-lime hake.
Ingredients
Curry
1 x 380 g box (4 fillets) Sea Harvest Finely Dusted Chilli & Lime
2 Tbsp (30 ml) olive oil
1 onion, finely chopped
2 red peppers, seeded and sliced
1 cm piece fresh ginger, peeled and grated
3 garlic cloves, finely chopped
50 g Thai red curry paste
1 tin (400 ml) coconut milk
1 C (250 ml) water
200 g baby sweetcorn, halved lengthways
Salt and pepper, to taste
To Serve
Steamed basmati or jasmine rice for 4
Small handful fresh coriander, washed
1 lime, cut into wedges
Fresh coconut flakes (optional)
2 red chillies, sliced (optional)
Instructions
Curry
Preheat the oven to 220°C. Place the frozen Sea Harvest Finely Dusted Chilli & Lime fillets on a baking tray and bake for 20 minutes until golden. Alternatively, cook in an air fryer for 15 minutes.
Meanwhile, heat olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for 5 minutes until softened, then add sliced red peppers and cook for a further 8 minutes until tender. Stir in grated ginger and garlic, cooking for 1 minute until fragrant.
Add the Thai red curry paste and stir for 2 minutes to release its aroma. Pour in the coconut milk and water, stirring to deglaze the pan. Bring to a simmer, then add halved baby sweetcorn and cover to cook gently for 5 minutes. Season to taste with salt and pepper.
To Serve
Serve the curry over steamed basmati or jasmine rice. Top with crispy fish, scatter with chopped red chilli, fresh coriander and coconut chunks, and finish with a squeeze of lime.
