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Fish curry

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Fish curry

Description

Apples and sultanas add sweetness to this spicy Thai curry.

Cooking Time

Preparation Time :20 Min

Cook Time : 15 Min

Total Time : 35 Min

Ingredients

Serves :
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 tablespoon grated fresh ginger
  • 1 1/2 tablespoons Thai green curry paste
  • 1 small red capsicum, sliced
  • 1 green apple, diced
  • 1/4 cup fruit chutney
  • 1/2 cup sultanas
  • 1 1/2 cups Campbell's Real Stock Chicken Salt Reduced
  • 700g firm white-fleshed fish (such as barramundi or ling), cut into 3cm cubes
  • 1/2 cup coriander leaves, chopped
  • steamed SunRice Basmati Rice, to serve

Directions

  • Heat a wok over medium heat. Add oil, onion, ginger and curry paste. Cook for 1 minute, or until fragrant.
  • Stir in capsicum, apple, chutney, sultanas and stock. Bring to the boil. Reduce heat to medium-low. Simmer for 5 minutes, or until slightly thickened.
  • Add fish. Cook for 4 minutes, or until just cooked through. Stir in coriander. Serve with rice.
Kim Meredith

Kim Meredith

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