Thai jungle fish curry

Name: Thai jungle fish curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 small chat potatoes; 1 tbsp vegetable oil; 1 onion, thinly sliced; 4 tbsp gluten-free Thai jungle curry paste (see note); 400ml can coconut milk; 1/2 cup (125ml) fish stock or water; 2 tbsp fish sauce; 1 tbsp lime juice; 1 tbsp brown sugar; 4 spring onions, thinly sliced; 500g skinless firm white fish fillets (such as blue-eye), cut into 3cm cubes; 2 tbsp chopped coriander, plus extra leaves to serve; Steamed white rice, to serve; 1 long red chilli, sliced (optional)

4.7

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $12.04 /serving

Author : Valli Little

autumn winter lunch

Cut potatoes into 3cm cubes. Cook in boiling salted water for 8-12 minutes until tender. Heat oil in a wok over medium-high heat. Cook onion with 1 teaspoon salt for 1-2 minutes to soften. Add paste and cook for 1 minute until fragrant. Add coconut milk and cook for 5 minutes. Add stock, sauce, juice, sugar, spring onion and fish. Cook for 3 minutes or until fish is cooked, then add potatoes and chopped coriander. Serve with rice, extra coriander and chilli.