Recipes


Fish and Tomato Thai Curry

Fish and Tomato Thai Curry

 

Ingredients

500g (1lb 2oz) British Plum tomatoes
700g (1 ½lb) firm white fish (monkfish, Antarctic icefish)

Curry Sauce:
3 shallots, finely chopped
2 cloves garlic, finely chopped
2 bird's eye chillies, seeds removed & finely chopped
3 kaffir lime leaves
5cm (2") galangal, scraped & cut into 4 pieces or ginger
2 sticks lemon grass, trimmed and cut lengthways
1 bunch coriander, chopped
5ml (1 teasp) green Thai curry paste
2.5ml (½ teasp) shrimp paste
200ml fat reduced coconut milk
200ml semi-skimmed milk

To serve:
275g (10oz) Thai fragrant rice

Method

Serves 6

307 calories, 5g fat (2.5g saturates) per serving

  1. Prepare the ingredients for the curry sauce.
     
  2. Put them all into a saucepan and bring slowly to the boil, stirring. Cover and simmer for 5 minutes.
     
  3. Cool, then remove lime leaves, galangal and lemon grass with a slotted spoon and discard. Pour sauce into a blender and pulse until smooth.
     
  4. Skin tomatoes, then quarter them.
     
  5. Cut fish into 2.5cm (1") cubes.
     
  6. Cook rice according to pack instructions.
     
  7. Put tomatoes and fish into a large saucepan.
     
  8. Pour over the sauce. Bring slowly to the boil and simmer for 6 minutes or until fish is cooked. Serve on rice.

Cook's note: Look out for Thai curry packs in the fresh produce area in supermarkets - they contain most of the ingredients required for the sauce.

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Approximately 2,500 people are currently employed in the British tomato industry.

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Roly Holt

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