A proud member of the Sea Harvest Group
Group
Australia
BM Foods
Aqunion
A fragrant and creamy Thai-inspired coconut curry with tender Cape Whiting and fresh vegetables.
1 x 500 g box Sea Harvest Cape Whiting Portions (4 portions)
Drizzle of olive oil
1 onion, finely chopped
1 tsp (5 ml) crushed fresh garlic
1 tsp (5 ml) crushed ginger
50 g Thai red curry paste
1 tin (400 ml) coconut milk
½-1 C (125-250 ml) water
100 g baby corn
200 g cherry tomatoes, halved
125 g baby spinach, washed
To Serve
Steamed basmati rice
10 g coriander, washed
Small handful fresh mint leaves, washed
2–3 red chillies, chopped (optional)
2 spring onions, sliced
1 lime, cut into wedges
Heat a drizzle of olive oil in a medium-sized pot over medium heat.
Sauté the onion for about 5 minutes until translucent and just beginning to brown.
Add the crushed garlic, ginger and Thai red curry paste, and sauté for 2–3 minutes until fragrant.
Pour in the coconut milk and ½ cup (125 ml) of water, stirring to combine. Add the baby corn and cherry tomatoes, then gently lay the Sea Harvest Cape Whiting Portions into the curry, spooning some of the sauce over the fish to coat.
Add the baby spinach, then reduce the heat to low. Cover and simmer for 15 minutes. The spinach will wilt and can be stirred through the sauce, taking care not to break the fish pieces. If the sauce reduces too much during cooking, stir in the remaining ½ cup (125 ml) water a little at a time until you reach your preferred consistency.
To Serve
Serve the coconut curry over steamed basmati rice and top with a Cape Whiting Portion. Garnish with coriander, mint, red chillies, spring onion and a wedge of lime.
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