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    Fast fish curry

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    Fast fish curry

    Curries are fantastic on chilly nights but can hide copious amounts of fat in their luxuriousness. By using more stock and a light coconut milk, this curry avoids the unnecessary fat while keeping the great flavour.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 2 tbsp Sunflower oil
    • 1 Onion, sliced
    • 2 tbsp Thai red curry paste
    • 375ml Chicken stock
    • 125ml Light coconut milk
    • 350g Sweet potato, diced
    • 200g Green beans, trimmed and cut into 4cm lengths
    • 750g Firm white fish, cut into large pieces
    • 200g Cherry tomatoes
    • 1 tbsp Fish sauce
    • 3 tbsp Lime juice
    • 1 tbsp Caster sugar
    • Coriander leaves


    1. Heat a wok over a high heat. Add the oil and stir-fry the onion for 2 minutes. Add the curry paste; cook for 1 minute more or until fragrant. Add the stock, coconut milk and sweet potato; bring to a simmer.
    2. Cook for 15–20 minutes. Add the beans, fish and tomatoes, cover the pan and simmer gently for 5 minutes.
    3. Stir through the fish sauce, lime juice and sugar, and sprinkle with the coriander. Serve with steamed rice.

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