Fragrant Malaysian Fish and Potato Light Curry

Cook in:
20 mins
Serves:
4
Cost per Serving:
€6.22
Per Serving %RI
KCALS 489
Protein 44g
Carbs 22g
Sugar 5.5g
Fat 24g
Sat Fat 9.5g
Fibre 4g
Salt 1.2g

Pop the potatoes into a pan of boiling water and cook for 5 minutes and drain.

For the curry paste place all the ingredients into a food processor and pulse until smooth. You may need to scrape down the side a couple of times until blended and smooth.

In a dry frying pan add the curry paste and cook for 3-4 minutes with the potatoes until you have a wonderful aroma in the air. Pour in the coconut milk, vegetable stock and soy sauce.

Bring to a simmer and pop in the fish, but not the prawns and cook for about 3 minutes. Then add the prawns, sugar snaps, pak choi and coriander. Continue simmering for 5 minutes. Mix the cornflour with some of the sauce in a small bowl then stir into the pan to thicken slightly and serve. 

Ingredients

For the curry paste

3 large shallots, peeled

1tsp turmeric

2 red chillies, de-seeded

2 lemon grass stalks, chopped

2 garlic cloves

2cm piece of fresh ginger, peeled

2tbsp ground nut oil

3tbsp water

For the broth

300g Rooster or Maris Piper potatoes, peeled and cubed

16 peeled raw king prawns

300g cod, cut into 3cm pieces

250g salmon, cut into 3cm pieces

1 can of coconut milk

200ml vegetable stock

1tbsp soy sauce

200g sugar snap peas, halved

2 pak choi, chopped

1tbsp fresh coriander

1 tsp cornflour

For the curry paste 3 large shallots, peeled 1tsp turmeric 2 red chillies, de-seeded 2 lemon grass stalks, chopped 2 garlic cloves 2cm piece of fresh ginger, peeled 2tbsp ground nut oil 3tbsp water For the broth 300g Rooster or Maris Piper potatoes, peeled and cubed 16 peeled raw king prawns 300g cod, cut into 3cm pieces 250g salmon, cut into 3cm pieces 1 can of coconut milk 200ml vegetable stock 1tbsp soy sauce 200g sugar snap peas, halved 2 pak choi, chopped 1tbsp fresh coriander 1 tsp cornflour

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